Black Bean Hummus

Another successful lunchbox option for my big 1st grade boy. I can't believe he'll be in full-day school as of tomorrow. When I think about how his little sister will be in the same preschool class this year that he was in 3 years ago (?!), I can't believe how quickly time is going. These last few years have gone by in the blink.

*sniff* Now that I've gotten that out of my system... This is a really delicious version of hummus. One that I think I prefer to the more traditional kind that's made with chickpeas and tahini. I love black beans, so I shouldn't be surprised.

I did tweak the garlic in this recipe a bit. I've noticed that the raw garlic in other hummus gives me heartburn/reflux, so I used some garlic powder instead. Here's hoping it works... I also doubled the recipe in order to use a full can of black beans. Deliciousness.

Black Bean Hummus
A variation on this recipe from Melissa d'Arabian



1 (15-ounce) can black beans, drained and rinsed
1/2 teaspoon garlic powder
4 tablespoons olive oil
1 lemon, juiced
2 tablespoon white wine vinegar
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes before serving.