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.

Garlic Basil Hummus

Something that often deters me from cooking certain dishes is the initial investment that goes into purchasing the ingredients for it.  Hummus, for instance, is quite a bit cheaper to make on your own at home, but the initial investment of buying the tahini (which, when not on sale, costs around $7-8 for a jar of organic) and chickpeas ($1.50/can of organic when not on sale) sometimes discourages me from buying the ingredients to make it.  $15 may not seem like a lot, but it is when you are only buying two ingredients for a dish that is not a main course, so I found a way to offset the initial investment of these ingredients, and although it may seem pretty obvious, it takes some planning.  SHOP SALES!  The other day, I was at the grocery store and noticed that organic chickpeas were on sale for $1/can, so I immediately scooped up three, having purchased tahini days earlier (which I did not get on sale, but which does drop down to $5 or so when it is on sale, so grab a few if you see them on sale!), and itching to make a batch of fresh hummus.  Buying ingredients on sale in bulk is an extremely good way to save money when you are trying to shop organic/non-GMO on a budget, as the items do not usually go on sale often (every few months, in many stores). For instance, by buying these three cans of chickpeas on sale rather than at full-price, I saved $1.50, ultimately getting the third can for free!  Now for that tahini to go on sale…

**A 16 oz. can of tahini has enough tahini to make three batches of this recipe of hummus, which is also why I bought three cans of chickpeas in particular.  Having spent $7 on the tahini and $3 on the chickpeas, and since the basil is grown in my own garden, and I already had the other staple ingredients on hand, three batches of this hummus, yielding 2C each (6C total), costs about $3.33/batch, which is a considerable deal for organic hummus!**


1/3 C Tahini

1/2 C water

1/4 C lemon juice (or lime if you prefer)

5 cloves garlic

2 tsp. Himalayan salt

2-3 Tbsp. chopped basil (or about 15-20 whole leaves)

1 Tbsp. olive oil

2 C canned, drained chickpeas (or cooked and drained)


Put ingredients in blender. Blend until smooth.  Enjoy!

+Things to eat your hummus with: raw or cooked veggies, rice, pita chips, na’an, crackers… the possibilities are endless!