..hmm, hummus!..

I have a new love that is hummus! I don't know why I've never given it a chance before. But I've had it, and I like it, so I wanted to share two recipes that give you hummus two ways! One recipe uses chick peas, and one uses black beans.

Plain Hummus

• 2 (14.5-ounce) cans chick peas, drained and rinsed
• 4 cloves minced garlic
• 2/3 cup tahini, well stirred
• 1/4 cup lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 1/2 cup light olive oil

Directions

In a food processor, add the chick peas, garlic, tahini, lemon juice, and salt and pepper, to taste, and puree until the mixture is soft and smooth. Remove from the processor to a serving bowl and stir in the chopped parsley and olive oil. Adjust the seasoning with salt and pepper.


Black Bean Hummus

• 1 cup cooked black beans
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1/2 head iceberg lettuce, cut into wedges

Directions

Blend all the ingredients in a food processor until almost smooth. Let sit for 15 minutes before serving.

You can serve these on pita chips, slices of soft pitas, or if you want a carb-free option, serve on lettuce!