Tuesday, July 24, 2012

Chipotle Black Bean Hummus

The idea for this recipe popped into my head while I was driving home from the Jazzercise class my sister was teaching. I had recently had white bean hummus at a restaurant and I thought "Why not black beans?"

I'm not really sure if I should call this hummus or bean dip...

You will need: 1 can of black beans, 2 large cloves of garlic, 1/2 a medium onion, 1/3 cup of cilantro, 2 Tbsp of olive oil, 1 (or 2, depending on how spicy you like it) chipotle pepper(s), and 1 tsp of adobo sauce.

Get out your mini food processor (or regular sized one). Cut the 1/2 onion into 1 inch cubes to help out the processor.

Toss the onion into the food processor.

Smash the 2 garlic cloves and peel them.

Throw them in the food processor with the onion.

Grab a chipotle pepper from the can...

And toss that into the food processor. If I hadn't been making this for myself, I would have put in 2 peppers.

Put a teaspoon of the adobo sauce the peppers are in into the food processor.

Chop the stems off half a bunch of cilantro...

Toss it into the food processor.

Pulse everything in the food processor.

Scrape down the sides with a spatula.

Drain and rinse the can of black beans and pour them into the food processor.

Give it all a whirl.

It will be super thick.

Drizzle in olive oil while you keep the food processor running. Keep drizzling until you get the desired consistency, about two tablespoons.

Pour the hummus into a nice bowl and you're ready to eat!

Enjoy with tortilla chips, pita chips, carrots, and other vegetables!

Hand model credit goes to my beautiful sister, Tauna.

Chipotle Black Bean Hummus
Serves: 4

  • 1 can of black beans, drained and rinsed
  • 2 large cloves of garlic, peeled
  • 1/2 a medium onion, cut into 1 inch cubes
  • 1/3 cup of cilantro
  • 2 Tbsp of olive oil
  • 1 (or 2) chipotle pepper(s)
  • 1 tsp of adobo sauce
  1. Combine all ingredients in a small food processor or blender. Add more olive oil if the mixture is too thick.
  2. Enjoy!

Sunday, July 8, 2012

Peanut Butter Banana Bread

This recipe was a happy accident.

I only had 2 overripe bananas and my usual banana bread recipe calls for 3. So, I added in some peanut butter.

It. Was. So. Good.

My mom and sister were fighting over it.

You will need: 1 1/2 cups all purpose flour, 1 1/2 cups sugar, 1 stick of butter (softened), 2 overripe bananas, 2 Tbsp peanut butter, 1/4 cup plain yogurt (I have used both Greek and regular yogurt and both times it still came out great), 2 eggs, 1 tsp baking soda, 1 tsp baking powder, 1 tsp vanilla extract, 1/2 cup pecan pieces.

In a medium bowl, add in 1 1/2 cups flour...

1 1/2 cups sugar...

1 tsp baking powder...

and 1 tsp baking soda.

Whisk all the dry ingredients together.

In a separate bowl, mash up 2 overripe bananas with a fork.

Like this.

Add in a stick of softened butter and mash that in too.

It's not very pretty but it's tasty!

Now stir in 1/4 cup of plain yogurt...

2  Tbsp of peanut butter...

2 eggs...

And 1 tsp of vanilla. Stir it all together.

Pour the wet ingredients into the dry and mix everything together.

Don't use a whisk for this step. Use a spatula. Learn from my mistakes.

It will be fairly thick but still pour-able.

Mix in 1/2 cup of pecan pieces.

Divide the batter evenly between 5 buttered and floured mini loaves.

You could do regular sized loaves if you want to, you'll just have to adjust the cooking time.

Bake the bread at 350 for about 25 minutes or until a toothpick comes out clean.

IMPORTANT: Check each loaf individually with a toothpick to see if it's done. I did not do this and 3/5 loaves were still undercooked. Don't be like me, check each loaf or you will waste precious bread and cause your mother and sister to fight over the good parts.

This was a true story.

However, the good loaves came out beautiful and moist.

Make this for some of your favorite people and they will have an easy grab-and-go breakfast!

Peanut Butter Banana Bread
Makes: 5 mini loaves or 2 regular loaves

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 1 stick of butter (softened)
  • 2 overripe bananas
  • 2 Tbsp peanut butter
  • 1/4 cup plain yogurt (I have used both Greek and regular yogurt and both times it still came out great)
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup pecan pieces.
  1. Preheat the oven to 350.
  2. Whisk together the flour, sugar, baking soda, and baking powder in a medium bowl.
  3. In a separate bowl, mash up the bananas and mix with peanut butter, yogurt, butter, vanilla, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Stir in the pecan pieces.
  6. Butter and flour 5 mini loaf pans and divide the batter evenly among them. Bake at 350 for 25 minutes, or until a toothpick comes out clean from each loaf.