Hi everyone! I’m Gabriela from Une Vie Saine. Like Ashley, I’m a New Yorker with an interest in running, health, and enjoying all that this wonderful city has to offer!

Though my kitchen forte is undoubtedly baking, I do like to experiment with savory recipes as well. I come from a family of hummus-lovers, and while I used to think that the spread was difficult to make, in reality it’s incredibly easy. To change things up a bit, here’s my recipe for a black-bean based hummus.Southwestern Black Bean Hummus

1 15.5 oz can black beans, drained with liquid reserved
2 tablespoons tahini
½ cup sun-dried tomatoes, packed in oil
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (or more, depending on spice preference)
¼ teaspoon paprika
½ teaspoon salt

Simply put all your ingredients into the food processor:

And blend until your desired consistency is reached, adding bean liquid to smooth if necessary. Makes approximately 3 cups.

The result is a thick, filling hummus with tons of spice and flavor. Served with tortilla chips, pita or crackers, it would make the perfect appetizer for a Mexican-themed meal!

Thank you so much to Ashley for the opportunity to guest post. Feel free to stop by Une Vie Saine any time for more hummus (or healthy cookie) recipes!