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If you can get past the color, using black beans for hummus gives you a nutritional edge over garbanzos. I welcome the variety of and flexibility of using what’s in the pantry.

The difference in beans isn’t drastic, but noteworthy: fewer calories, less sodium and higher protein. I found the flavor heartier and more filling.

Thanks to the prolific writers at Food Network who’ve churned out yet another cookbook, 1000 Easy Recipes – Super Fun food for Every Day, I found this gem among the many simple real food recipes and some of the other less fun, less healthy, more Paula Deenish ideas.

Look how much beanier their dip appears. Ah, food stylists!

Will you dip with vegetables or something with bigger crunch such as these or those? And does anyone have a good, easy homemade pita recipe?



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