I love road trips: half the fun is the excitement of getting ready and packing some good food. Being too thrifty to eat at restaurants for every meal and not wanting to settle for fast food (which can also get expensive), I like to pack a small cooler full of healthy goodies that will save me a wad of cash.
For my last two road trips, I have made and loved having this black bean hummus for munching. It is a great dip with corn chips, carrot sticks, pita chips, or just about any other thing you can dip in there. The other great thing about it is that you can make it the night before, giving the spices a chance to mingle, making this hummus even better the next day.
I like food that is spicy, so I am a little heavy on the hot chili sauce, but if you don’t go for that extra kick to keep you awake in the car, then you might want to reduce that ingredient. This hummus isn’t just great for the road, it also makes a nice appetizer or party food that is interesting–not everybody has had, or even heard of, hummus made with black beans.
Black Bean Hummus Recipe
1 15 ounce can black beans, drained (reserve juice)
2 cloves garlic, chopped
3 tablespoons lime juice
2 tablespoons hot chili sauce
1 tablespoon tahini
1 tablespoon cumin
2 teaspoons onion powder
1/2 teaspoon cayenne pepper
- Combine all ingredients in food processor and purée. Add some of reserved bean juice, about 1/4 cup, to reach desired consistency.