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.

Cheesy Stuffed Shells

This dish has sneaky protein. The tofu takes on a very similar texture as the cottage cheese, so you don't even notice it in there. And with all the veggies and other cheese, it's a pretty wonderful dish. And very kid-friendly. I couldn't believe how easily we got Benjamin to eat this! And he wanted it night after night until it was all gone. Woo!

Cheesy Stuffed Shells
Courtesy of Melissa d'Arabian



For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Preheat the oven to 350ºF. Mist a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil.

Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and sauté until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, Parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.