Spicy Black Bean Hummus

Sorry that I’ve been on a blogging hiatus for awhile, but I’ve been busy between enjoying my summer, working, and getting ready for the semester to begin!  When I don’t have time to blog my recipes, I usually share pictures of what I’m creating in the kitchen on my Instagram feed (@radiantlyliving), but I hope to start finding a little bit more time to share my recipes, regardless of the fact that I am about to become much more busy.  I won the in-house manual coffee brewing competition that I competed in, and will be advancing to the next round of the competition with the help of a sponsorship by the company that I work for–Stone Creek Coffee–which is hosted by the Specialty Coffee Association of America/Barista Guild of America, so I will be practicing for that, as well as beginning school again in just a few short weeks, but don’t plan on losing any of my passion for cooking, so figure I may as well take the time when I have it to share 🙂

On another health-related note, I recently started doing Tone It Up workouts and have fallen in love!  Last night, I purchased the Beach Babe 3 workouts and began following Karena and Katrina’s weekly workout schedule that they post to their website as of this morning.  And Mike and I also purchased our first kettle bell (15 lbs.) today!!!! Woot woot!  Can’t wait to see my progress and continue to get stronger while my man does too!

Tonight I’d like to share a tasty recipe for Spicy Black Bean Hummus that I whipped up to squeeze some extra protein into our meal and pair with some homemade baked yellow potato fries and steamed purple cauliflower and multicolor baby carrots.


1 16oz. can drained, rinsed black beans

juice of 1/2 a lemon

2 tsp. pink Himalayan salt, or salt to taste

1 tsp. cayenne

1 tsp. turmeric

2 Tbsp. water

3 Tbsp. tahini

2 tsp.-1 Tbsp. hot sauce of your choice (I used Valentina because that’s what we had in the fridge), optional

cilantro to garnish, optional


In a blender or food processor, mix all ingredients until smooth. Use a spatula to make sure that all of the hummus is removed from the blending vessel.  Cover and refrigerate until ready to enjoy!  Garnish with cilantro if desired.

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