let's eat: 4

isn't thursday the best day on paddle to shore?  rachel's recipes make my mouth water every-single-week.  she's such a talent in the kitchen. i think this weeks recipe should definitely be paired with this limeade juice i posted on tuesday. this is the perfect summer combination, don't you think? kim

here's rachel
oh hummus, i love you-i love you, but remember when i didn't love you so much?  for the longest time i found it difficult to believe that this mushy dip could taste so good! well, things have seriously changed, seriously! and hummus has quickly become a summer favorite.

the only downfall to hummus (if that's even possible) is that a lot of people miss out on the greatness of it because of its appearance, so sad. well, for those of you who love hummus as much as i do, you'll be happy to know it pairs beautifully with crackers, chips, sandwiches, and pretty much anything & everything!  it's the perfect snack for those warm summer days, just grab some fresh veggies and dip dip dip!

this recipe will only take 5 minutes to create, and i promise it will keep you refreshed and happy!

what you'll need for this black bean hummus recipe

2 tbsp tahini

2 tbsp squeezed lime juice

2 tbsp water

1 tbsp olive oil

1/4 tsp salt

1 tsp cumin, ground

1 garlic clove

1 can black beans, drained and rinsed

in a food processor, blend all ingredients until smooth.  get creative with herbs, spices or garlic.  serve cold with sliced bell peppers, pita chips, grain crackers, and/or gluten-free tortilla chips.

words/photos by rachel