Alaina's Amazing Black Bean Hummus

Recently I was treated to a good meal at a new restaurant called Cask N Flagon in Marshfield, MA. I ordered the house salad with grilled shrimp. The salad was nothing to write home about (mostly iceberg lettuce with some cut up carrots. I told them to hold the croutons). But the grilled shrimp on top was fabulous. It was very lightly seasoned and grilled to perfection. However, my palate was moistened and prepared with the Cask N Flagon black bean hummus appetizer plate (which was to be shared by the table by I definitely dominated). Pita chips, pulled pork (which was far too sweet but ridiculously addicting) pico de gallo and guacamole accompanied their version of black bean hummus. I enjoyed their version of my favorite beans combining with my favorite dip....hummus. BUT, I knew theirs was loaded with too much salt (I could taste it.) and most likely too much fat also. So today when my snack urge hit me like a hammer I immediately began preparing my power version of their dip.

Tahini is a power food full of protein and high in both Omega-3 and Omega-6. I use it as both a spread for sandwiches and an ingredient in my hummus. And my addition of fat free cottage cheese adds even more protein while keeping the sugars (carbs) low. You can also use 1/3 cup plain fat free Greek yogurt if you don't like the texture of cottage cheese or if your kids will examine your black bean hummus and have the nerve to ask about the little white dots in it.... Just say "oh honey those are extra muscle pellets sent here from the planet Krypton to help you grow bigger muscles!".

Here is my protein packed power version of black bean hummus:
1 can black beans (drained and rinsed but save some of the liquid for later)
1/3 Cup fat free cottage cheese
2 Tablespoons Tahini
1 Tablespoon lemon juice
1 Tablespoon Garlic or a few cloves if you are using fresh
Sea salt to taste
Fresh pepper to taste
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Directions:
Put beans and all other ingredients in blender or food processor and pulse until smooth and well combined. Add reserved black bean liquid if your hummus is too thick. Use as a dip with fresh veggies or pita points (use pizza cutter to cut up wheat tortillas or wheat pitas, spray with olive oil and bake 400* until crispy.). A word of caution..... This is so good and addicting. My kids loved it too. They dipped pretzels and celery in their black bean hummus.