Black Bean Hummus

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When we were in Colorado, I enjoyed a veggie wrap with black bean hummus spread inside. The moment I took my first bite, I knew it was something that I needed to recreate.

As my kitchen adventures normally begin, I was a bit bored one afternoon and opened up the refrigerator. My mom had recently picked up a bountiful gathering of fresh vegetables at the Farmer’s Market.

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When I looked for hummus to accompany the veggies for a snack, I was disappointed to find none in the bin. Suddenly, that hot afternoon in Breckenridge came back to me, accompanied by a glass of raspberry iced tea and a fresh veggie wrap. I knew that this similarly steamy afternoon called for not just ordinary hummus, but black bean hummus!

After doing a bit of research online, I took out a recipe book that came with our Vitamix blender and found a recipe for hummus. I basically followed those instructions but switched out the chickpeas with black beans. The result was fantastic, and we enjoyed it for about a week with various different side dishes.

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Black Bean Hummus

Ingredients:

2 (15 oz) cans of black beans; one drained, one with liquid

1/4 cup lemon juice

1/4 cup raw sesame seeds

1 tbsp olive oil

1 tsp ground cumin

1 tsp garlic salt (you can also use 1/2 tsp regular salt, 1 clove of garlic)

1/4 tsp cayenne pepper (optional, use more for a spicier dip)

What to do:

1. Place all ingredients, except salt, into a high quality blender (I used our Vitamix) or a food processor.

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2. Blend on high for 1 minute.

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3. Season to taste with salt.

4. Enjoy with raw veggies, crackers, chips, or whatever suits your fancy.

 

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Mother’s Day

Emma here. I thought I would share a few tidbits about this past weekend, mother’s day, and several cooking adventures. It began Saturday morning with a whining puppy. I didn’t want her to wake up the whole household, so I got out of bed, pitter-pattered into my parent’s room, took her out of the crate and into the backyard, the grass already sparkling in sunshine. It was then that I decided it was a good morning for blueberry muffins. As quietly as I could (not very), I grabbed ingredients, bowls, and measuring cups, and I whirlwind of flour, sugar, blueberries, and sour cream ensued. These muffins are delicious, but let me warn you – they are addicting. It took my father a matter of minutes to consume four of them. Yikes. That is a lot of muffins.

Blueberry Muffins

Adapted from Smitten Kitchen

Makes 12 standard muffins

2.5 tablespoons unsalted butter , softened, plus 2.5 tablespoons coconut oil (You can use butter or coconut oil for all 5 tbsp, I split half and half and the texture was just right.)
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 12 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then sour cream and zest. Mix together flour, baking powder, baking soda and salt in a separate bowl. Add the wet ingredients to the dry ingredients, and stir until just combined. Gently fold in the blueberries. The dough will be quite thick, closer to a cookie dough. Bake for 22 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

*Note: These freeze great! I had taken one out of the freezer yesterday morning, and by the time I got back from my AP Government test (thank goodness, it was the last AP test I will ever have to take) the defrosted muffin was perfect with a cup of coffee!

After a beautiful mid morning surf session on Saturday, I returned home to fully sprouted quinoa and buckwheat draining in glass jars over the kitchen sink. My attempt at sprouting grains which had begun the night before was now complete! I turned the oven on to a low 115 degrees, spread out the sprouts onto two baking sheets, and added soaked dried blueberries and pumpkin seeds in addition to agave syrup and coconut. Fast forward six hours later, and I had crunchy, raw, sprouted granola!

This granola is just as addicting as the blueberry muffins, but hopefully a slightly healthier addiction. I have had it three days in a row for breakfast, once with Straus yogurt, then with slightly warmed homemade cashew milk, and this morning on top of an acai bowl made in my mom’s new Vitamix blender (her mother’s day gift from the dog). Look for the recipe in an upcoming post!

The last cooking (more like baking) adventure of the weekend occurred spontaneously on Sunday afternoon after a Mother’s Day brunch. I was left to entertain my sister and seven-year-old cousin and was brainstorming things to do. I asked them what they wanted to do, and my cousin piped up that he wanted to bake something, and his favorite cookies were ginger. What better way to pass some time, then, than to whip up a batch of those ginger molasses cookies I made a few months ago? I had two great little helpers all the way through the baking process, but unfortunately lost their attention a little while later to Mario Kart Wii. Oh well, short attention spans yield more cookie dough for me I guess. I am telling you, I am really surprised I haven’t come down with a severe case of Salmonella yet.