Looking for a healthy and hearty snack? Try this earthy Black Bean Hummus, served with homemade tortilla chips or fresh veggies, for a spicy southwestern twist!
I’m in a rut. No, not a recipe rut… you should see my recipe notebooks, they are filled to the brim with ideas, chicken scratched measurements and tasting notes. But I’m in a photography and a writing rut.
You see, right now I have over a 100 photos for recipes, travel or other blog post topics just sitting on my computer. Let me clarify that, I have over 100 blog posts I could write because I have photos for over 100 topics… each topic with 20 to 200 hundred photos each…. which means thousands and thousands of photos.
But I just look at all the photos and just think… ehh. Over half of them I want to redo. And of course the photos that I like, well they are the dessert photos, and while I will never deny my sweet tooth, I know I can’t post ANOTHER dessert recipe (that would be over 4 dessert recipes in just 2 weeks)!
Oh and then there is the writing. I love to write, I always have, ever since I was a young girl, but right now I am so bored with it. I feel like I am sharing the same stories… about my family’s Cajun traditions, about working on a ranch in south Texas, about how I love holidays, about my love of the great outdoors and camping, and about sipping iced tea in the hot and humid south….
I know. I know. These ARE the things that make me who I am and heavily influence my cooking style and way of life. And I KNOW that while many of you are long time readers, many of you are new here and may have never heard that story about that summer at
band Girl Scout camp…
So I continue to share stories even though I have no idea if anyone is reading. I mean sure, the “stats” show people are visiting, but I very rarely hear from readers. I know some bloggers that are still getting 50+ comments a day on their blog posts, and others who used to get those kind of numbers, but complain that now they only get a small handful. But for me, comments on actual blog posts have always been few and far between. Maybe all those riveting stories about almost getting eaten by alligators or my passion for teaching kids to cook, isn’t compelling to most. And it’s thoughts like these that make me not want to clack away on my keyboard.
But some how I still manage to write and share, because in the end, even if no one is really reading, it is what makes me happy, and I guess, in the end, that’s what is important!
Please tell me I’m not the only one who gets into a rut?? If you are in a rut, whether it be at your job or your workout regimen or weekly meal plans; try adding a pop of flavor to your afternoon snack with this spicy Black Bean Hummus! We love to keep hummus on hand to eat with fresh veggies, pitas or homemade tortilla chips for a healthy and filling afternoon snacks. This Black Bean Hummus is a delicious southwestern twist on traditional chickpea hummus. Packed with fresh lime flavor, earthy cilantro and a whole lotta jalapeno pepper for some kick! Whip up a batch of Black Bean Hummus and at least break out of that afternoon rut!
One Year Ago: Grilled Lamb Shoulder Chops with Mint Chimichurri
Two Years Ago: Beef Fajita Burgers with Creamy Avocado Ranch Spread
Three Years Ago: Crispy Tortilla Crusted Chicken
Four Years Ago: Slow Cooked Sirloin Steak
Five Years Ago: Mom’s Sugar Cookies with Butter Cream Frosting
Six Years Ago: Lemon Truffle Pie
Seven Years Ago: Fireman’s Special BBQ Chicken Sandwiches
Black Bean Hummus
Prep Time: 10 minutes Serves: 6-8
Earthy black bean hummus with a spicy southwestern twist!
1/4 cup chopped fresh cilantro
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 limes, juiced and zested
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1 (19-ounce) can no-salt-added black beans, rinsed and drained
1 clove garlic, peeled and grated
1 jalapeño pepper, stem removed and diced
Place all ingredients in a large food processor or high power blender. Process on high until hummus is smooth and creamy. Transfer to a bowl and top with additional cilantro. Serve with store bought or homemade oven baked tortilla chips.
Originally featured on Kitchen Concoctions April 2011