This entire week, we’re featuring select posts and articles by some of the best-of-the-best writers and bloggers across the World Wide Web as part of FBG’s first-annual Guest Blogger Week. Click here to see all of the great guest posts that inspire, make us think and crack us the heck up!
My husband is an amazing cook and is the BEST at putting things you have in your fridge together to make something fantastic. Like, you could have a squash, some cherry JELL-O, some leftover pork chops, and some seltzer and somehow he makes gourmet mac-n-cheese out of all of it. I do not lie. As proof, here is the recipe for one of his latest creations—Black Bean Hummus! You won’t be disappointed…
1 can black beans drained and rinsed
Half a medium-sized jalapeño
2 pinches of chunks of yellow onion
2 gurgles of olive oil out of a bottle
Dash of kosher salt
Dash of freshly ground black pepper
Juice of one lime, scrape a little pulp out, too
1. Put it all in your Magic Bullet or food processor, and turn it on. (Note: If you do not own a Magic Bullet, you are not living.)
2. Shake it a little.
3. Done and done. Delish.
I love when he makes this. It is SO good, so healthy and such a great vegetable dip (we put together small packs of fresh veggies for our lunches during the week and add a scoop of this to it) or chip dip. You can also spread the hummus on a sandwich, or eat it off of your finger. Not that we do that. —Stephanie Carroll
Stephanie Carroll is a mid-twenties, semi-newlywed, avid runner, Jillian Michaels enthusiast, loyal Fit Bottomed Girls reader, and a lover of food. She lives in Houston with her husband and enjoys riding her bike (her husband is a stellar cyclist), running, traveling, cooking and trying new things. She blogs regularly at Life Shiny Side Up.