Tag Archives: healthy

Black Bean ‘Hummus’

10 Jun

Black Bean Hummus

It may not be the prettiest looking thing, but where it lacks in looks it makes up for in taste! I’m not a huge fan of hummus, but put black beans in front of me and I go crazy. So I decided to combine the two beans (black and chickpeas) in attempt to make a healthy snack I could stand.

This type of recipe is so versatile. You’re pretty much free to add any type of flavorings you’re taste buds crave. I started off going spicy then added sesame oil which gave it a smokier, Asian flare. No matter, have fun making this recipe your own!

For the ‘hummus’:

1 can chickpeas

1 can black beans

1/4 cup liquid from each can

1/4 onion

1/4 red pepper

1/2 cup salsa

2 teaspoons garlic powder

1/2 teaspoon cumin

about 1/4 cup pickled jalapenos

1 tablespoon jalapeno juice

1/8 teaspoon sesame oil (optional)

Combine all ingredients in a food processor and pulse until you have a smooth mixture. If you don’t have a large enough food processor, blend in a blender or pulse in smaller batches.


Black Bean Hummus2

I really enjoyed the flavor of this dip, especially served on toasted bread pieces. It can also be served with various crackers or veggie slices. For a hot dip, try adding cream cheese and shredded cheese and baking in the oven.

Simple, Healthy Chocolate Muffins

2 May

When I first tasted these muffins, I instantly loved them. Once I learned what they were baked with, I was amazed! And trust me when I say “simple” is an understatement. Instead of the usual oil, eggs, and water, these little jewels are baked with pumpkin making them much healthier and, in my opinion, more moist. The best part is, people will never know! Adam ate his fair share before I informed him of the pumpkin baked inside and he still came back for seconds.

You will need:

1 box chocolate cake mix (I used devil’s food)

1 can pumpkin puree

Preheat oven to 350 degrees. Simply mix the canned pumpkin with the dry cake mix (don’t add the oil, eggs, and water). Once well combined, scoop mix into muffin tins (I made mini muffins). Bake according to directions on box, or around 15 minutes for minis.


I sprinkled the tops of mine with powdered sugar but they could easily be iced for making cupcakes or baked into a cake. A spice cake mix could also be used in place of the chocolate for a more fall inspired treat. These are a much healthier alternative to regular cupcakes/muffins, and are very kid friendly. If I remember correctly, I was told this is a Weight Watcher’s recipe.

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