Black Bean Hummus with Roasted Peppers & Queso Fresco

Hummus. It's pretty difficult to NOT get addicted to this creamy dip. I know when I tried out the vegan thing for a month, it was my go-to snack. (omit the cheese if you are vegan!) Beans are a great source of protein and garbanzos are one of the tastiest of the bunch! For this years superbowl, I was thinking lets go dip-crazy... without breaking our New Years resolutions, right? This is my latin-fied version of the traditional hummus, I think the manly men at the party will enjoy it too! I also made some easy pita chips that I will recipe up for you. All in all this hummus really satisfied my bean craving. I do have to say something though.... that might not be the sweetest thing for a lady to say to you.... on her food blog of all places.... RINSE your canned beans THOROUGHLY! The liquid in the cans is no bueno and makes for an uncomfortable tummy and a smelly party. I'm sorry!!!! Just rinse. Please. 

Servings: 1-10 (1 cus I could devour this whole bowl by myself)
Time: 15 minutes

Ingredients:

(Dip)

• 1 can organic garbanzo beans AKA chick peas, drained and rinsed
• 1 can organic black beans, drained and rinsed
• 1 tbsp garlic powder (you can use fresh garlic cloves but I try to stay away from them in this because I don't want people getting a big chunk of garlic in one bite accidentally!)
• 1/3 cup olive oil (you may add a little more depending on if you like your hummus creamier)

• 3-4 roasted red peppers & some of the liquid in the jar

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• 1/2 wheel of queso fresco 
• Salt & pepper
• Cilantro for garnish
• Reserve a few garbanzo beans for garnish
• ***You can use tahini sauce also but I prefer my hummus without it.***

(Pita Chips)

• 6 whole wheat pita rounds
• 1/3 cup olive oil
• Seasonings up to you, I used crushed red pepper, garlic, onion powder and paprika. 

Directions:

• In your food processor add your rinsed beans, oil, peppers, garlic. salt and pepper. 
• Mix until your desired consistency is reached. I like mine a bit thick and chunky!
• Place hummus in your serving dish, top with crumbled queso fresco, garbanzo beans, cilantro and a drizzle of olive oil. I like a little fresh cracked pepper on top too. 
• For the pita chips set the oven to 375 degrees. 
• Cut each pita round into eighths. 
• In a small bowl add the olive oil and seasonings and brush each pita wedge with the mixture. Place on a cookie sheet and in the oven for about 15 minutes until your pitas are browned and crispy. 

I hope you enjoyed this hummus recipe! Let me know what your favorite Superbowl apps are, I love hearing about party foods :) More dips to come... I have a Skinny[er] Buffalo Chicken Dip and Jala-Popper Dip coming up next for you! 
xoxo