Black Bean Hummus

Have I ever mentioned that I have a vague addiction to chickpeas? I can eat them straight out of the can (my preferred method after they're rinsed a bit), I can eat them lightly cooked and I can eat them in hummus (oddly, one of my least favorite ways to eat it because I suck at making hummus). My love for chickpeas/garbanzo beans knows no bounds.

I have a similar love for black beans, so when I stumbled across this recipe on AllRecipes.com, I had to make it. And of course, I didn't have some of the main ingredients, so I improvised.

Black Bean Hummus

1 14 oz. can black beans, rinsed & drained
1 14 oz. can garbanzo beans (chickpeas), rinsed & drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice (uh ... yeah ... I had to use one of those squeezy things of LIME juice that expired in 2007. Still good)
2 tablespoons plain nonfat yogurt (hrm ... didn't have that either, so I took a couple tablespoons of the cream on top of my large curd cottage cheese. Done and done.)
2 clove garlic, roughly chopped
1 1/2 teaspoons curry powder **(I omitted.)
salt and pepper to taste

I threw all of these things in my handy dandy food processor and pulsed it until it looked like an icky paste of goodness.

This is what I've been eating my hummus with ... bastardized quesadillas on corn tortillas with a hint of cheese (I'm on a diet ... which DOESN'T have to be boring!); my new favorite Kashi TLC 7-grain crackers and sliced cucumbers.