asian black bean hummus

Happy Monday! So, first, I want you to meet my new chocolate-colored baby kitty, Emmy. We just brought her home last night, so we are still getting to know one another, but I think this is the beginning of a beautiful friendship!

Those eyes! And mulch all over her face! 

Secondly, I want to share how much I’m enjoying my giant, green, crisp, cool, crunchy lunch salad. You should go make you one! I use the pre-washed, pre-chopped salad mix, and it doesn’t get much easier than that—just toss on a few veggies (I’m using green onions, thawed green peas, and green peppers) and a splash of your favorite dressing, and you’re done! DO IT. 🙂


And finally, my reason for coming to talk to you today—a new hummus recipe I got from my sister, Lizzie. She is a great cook, and I’ll be sharing her recipe for black bean burgers with you soon (omg, delicious!).


She came over for lunch one day last week, and brought a bowl of Asian Black Bean Hummus. I fell in love with it right away, and just in the last week have made two batches of it, and ate all of it myself!


asian black bean hummus


  • ¼ c teriyaki sauce
  • 1 T. natural peanut butter
  • 1 T. chili paste or chili garlic sauce
  • 2 cans black beans, drained


Mix the teriyaki, peanut butter, and chili sauce (a spicy bright red sauce, found in the asian section of grocery stores). Add to beans in a food processor or blender, and mix until smooth and creamy. Serve with celery sticks, baby carrots, fresh broccoli or cauliflower. This is also delicious with tortilla chips, spread on a wrap with cilantro and fresh veggies, or on top of a salad!


Have a great week, friends!!

4 Comments Add yours

  1. Jasmine S. says:

    Emmy is so cute!


    1. Thank you! She is super sweet and cuddly. 🙂

      Liked by 1 person

  2. Yvette says:

    The hummus sounds yummy! I’ll have to try it soon.


    1. Thank you! The way I make it isn’t very spicy at all, but you can make it even less spicy by adjusting the chili sauce. 🙂


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