If you have been following me for awhile, you may know I have a slight addiction to hummus. OK, a big one. I LOVE the stuff! I have passed on my addiction to my family. In fact, just today, I posted on Facebook about my 2 year old who took all of the hummus dip and carrots out of the refrigerator to chow down on them when no one was looking. No complaints here!
But as much as I love hummus, today, I was in the mood for something a little different. A snack that was still tasty (thus, allowing my kids to eat their veggies without complaining), but a new type of dip. I eyed my just cooked black beans and food processor and a new dip was created. And the dip is already long gone. A new batch will be in the works tomorrow.
- 2 cups cooked black beans
- 1 Tbsp. chopped garlic
- 1 Tbsp. olive oil
- 1 tsp. nutritional yeast
- 1 tsp. Italian Seasoning
- ¾ tsp. Herbamare (or sea salt)
- dash of black pepper
- Cook black beans ahead of time. I soak a large batch of black beans overnight, drain them and then cook them in my slow cooker. Super easy and very inexpensive!
- Place cooked beans and olive oil in food processor and turn on for 2 minutes. Scrape down the side of the bowl and add in remaining ingredients. Process for another 2 minutes, scraping down the bowl as needed.