Black Bean Hummus

Keep canned beans in your pantry and garlic and lemon in the fridge to make this a go-to dish when you want a delicious homemade snack. It is so easy to make and tastes much better than the store-bought variety. Serve it with carrots, celery, tortilla chips or whatever you like to dip. Make it a meal by spreading hummus in a wrap or on a slice of bread topped with your favorite roasted vegetables.

Ingredients:
1 (15 ounce) can no salt added black beans
2 cloves garlic, minced
2 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:

  1. Rinse and drain beans.
  2. Fit a food processor with the steel blade. Add all ingredients in the food processor and pulse until smooth. Transfer to a bowl and serve.

Servings: 4

Sweet Piquante Pepper Cheese Spread

This spread is a unique take on pimento and cheese made with piquante peppers, which give it a sweet heat kick. These cherry tomato shaped peppers are often labeled under the brand name Peppadew® and are commonly found in the olive bar section of grocery stores. A friend introduced me to the combination of cheese and sweet piquante peppers a few years ago, and I have been in love with this pairing since my first bite. Whole sweet piquante peppers make a lovely addition to cheese boards and compliment a wide variety of cheeses.

If you’re watching the big game this weekend, this is a great appetizer to serve along with your favorite beer.

Ingredients:
1 cup plain Greek yogurt
1½ cups sharp cheddar cheese, shredded
¾ cup mild whole sweet piquante peppers, chopped
¼ cup mayonnaise with olive oil
¼ teaspoon garlic powder
Celery sticks or crackers for serving

Directions:

  1. Place the yogurt in a food processor. Add cheese, peppers, mayonnaise and garlic powder, and pulse until the cheese spread is well combined.
  2. Chill for at least an hour or overnight. Serve with celery sticks or crackers.