Just in time for another lovely summer weekend, we have a new snack attack recipe to add to your repertoire, Cilantro Lime Black Bean Hummus.  A fresh departure from the usual chickpea-based hummus, this black bean version brings a little more color and flare to your snacking or garnishing needs.




Adapted from Chop Chop Mag’s Black Bean Hummus 

Recipe by: Jentry Lee Hull


  • 1 (15-oz) can whole organic black beans, drained and rinsed
  • 2 Tbsp. tahini (raw, if possible)
  • 2-3 cloves garlic, peeled, crushed and minced
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. fresh orange or lemon juice
  • 1/2 jalapeño pepper, seeded
  • 1⁄2 tsp. cayenne pepper
  • small bunch of fresh cilantro (about golf ball size)
  • pinch of Himalayan salt
  • 1-2 Tbsp. cold, filtered water*


  • In a food processor or high-powered blender, combine all ingredients and blend, occasionally scraping down the sides to evenly incorporate all the goodness.
  • *Add 1-2 Tbsp. cold, filtered water to thin and smooth out the consistency.


  • For those with an aversion to cilantro, remove and swap for another unique flavor – try a pinch of cumin or dash of chipotle powder.
  • Enjoy with fresh, crisp veggies or go nuts and have a tortilla chip or two (Late July are a household fave).


Cheers to your health!

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 7/11/15

8:30 AM Sunshine Walnut Creek Co-Ed class – Coach Jentry – Met Con Saturday!