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Black Bean Avocado Hummus

June 20, 2017

 Keeping healthy snacks in the house has been my saving grace in overcoming my former hard-core junk food habit! I do get hungry between meals... and I DON'T keep junk in the house anymore... so I've learned that a bit of time and effort invested in planning healthy snacks makes for a much healthier and happier Elizabeth! (Not to mention I'm no longer mentally preoccupied with the idea of going to PDQ to get some candy.)

 

Enjoy this recipe for black bean avocado hummus—a nice balance of carbs, protein, and healthy fat. I suggest serving it with a BIG plate of veggies. Broccoli and cauliflower provide a satisfying crunch, and bell peppers are so sweet and juicy, you might not even miss the candy!

 

BLACK BEAN AVOCADO HUMMUS

 

2 15-oz cans black beans, rinsed and drained

1 avocado, pitted and chopped

1 tomato, chopped

3 cloves garlic

4 tsp olive oil

Fresh squeezed juice of 3 limes

2 tsp cumin

1/2 tsp sea salt

Dash of black pepper

1 jalapeno pepper, chopped (optional)

1/4 c cilantro, chopped (optional)

 

Process ingredients together in a food processor until smooth and well combined, adding water to help it blend if needed.

 

Makes 4 servings of dip, with each serving = 1 yellow, 1 blue, 1 tsp

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