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Healthy Snacking

April 27, 2011

I am totally a person that has to eat every few hours. If I don’t eat frequently then watch out! LOL, Eric can all to well testify to my mood swings all based on an empty stomach! Snacks are critical for me getting by each day sanely but eating junk just makes me (and probably you too) groggy and more tired. But all to commonly ‘junk’ is so convent epically when I am on the run.

Hummus is a snack that Eric and I both enjoy with veggies, crackers and on pita bread. In fact I can pretty much say that Eric has perfected his Roasted Red Bell Pepper Hummus (our my favorite)!

So naturally when I saw this version of hummus made with black beans I was excited. I always, always have black beans in my pantry because we throw them in our tacos and in our salads. This was so good and a nice change to our usual hummus snack.

Smooth, and slightly spicy I paired this was some tortilla crisps that I have shared on this blog before. This was the perfect combo and the perfect (keep me from becoming the hungry monster) snack!

One Year Ago: Mexican Chicken Salad with Tortilla Crisps

Two Years Ago: Gooey Cheese and Chicken Enchiladas

Black Bean Hummus
Printable Version
Prep Time: 10 minutes Serves 8
1/4 cup chopped fresh cilantro
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded

Place all ingredients in a food processor; process until smooth. Spoon into a bowl; sprinkle with extra cilantro.

adapted from Cooking Light March 2011

Tortilla Crisps
by Heather of Kitchen Concoctions: https://www.kitchen-concoctions.com/
Printable Version
Prep time: 5 minutes Cook time: 10 minutes Makes 48 crisps

6 flour tortillas
3 tablespoons butter
1 teaspoon taco seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Preheat oven to 350 degrees.
Cut each tortilla into 8 triangles. Lay tortillas in a single layer on a baking sheet.

Melt butter and add spices to butter. Brush each tortilla triangle with butter mixtuer. Flip each tortilla triangle over and repeat.

Bake for 8-10 minutes or until golden brown.

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Filed Under: appetizer, Side Dish- Other, snacks, Uncategorized

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Comments

  1. Georgia | The Comfort of Cooking says

    April 27, 2011 at 3:50 pm

    These are such fun, healthy and creative snack ideas, Heather! I want to try them all. Thanks for sharing!

  2. Leah T says

    April 27, 2011 at 10:44 pm

    I've been wanting to make some black bean hummus for a while now. It looks so good!

  3. aeshcame says

    April 28, 2011 at 3:30 am

    Good idea! I usually take hummus with bread. Now thanks to you, variations are available. It's getting boring, eating it with bread. haha.

Trackbacks

  1. Black Bean Hummus - Kitchen Concoctions says:
    May 12, 2016 at 12:26 pm

    […] Originally featured on Kitchen Concoctions April 2011  […]


Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by the rich southern flavors and Texas grown ingredients I grew up with.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!

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