Black Bean Hummus
A rich, creamy twist on traditional hummus using black beans instead of chickpeas. This protein and fiber-packed dip offers an earthy flavor profile and beautiful dark color, perfect for snacking or entertaining.
Ingredients
- 1 can (15 oz) black beans drained and rinsed
- 2 cloves garlic minced
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2-3 tablespoons water as needed
Instructions
- Drain and rinse the black beans thoroughly
- In a food processor, combine the black beans, minced garlic, tahini, olive oil, lemon juice, cumin, and salt
- Pulse the mixture until smooth, scraping down the sides as needed
- Add water, one tablespoon at a time, until desired consistency is reached
- Taste and adjust seasonings if necessary
Notes
- For a smoother texture, remove the skins from the black beans before blending
- Store in an airtight container in the refrigerator for up to 5 days
- Can be frozen for up to 3 months
- Drizzle olive oil on top before storing to prevent drying out
- Experiment with additional spices like paprika or cayenne for extra flavor