Black Bean Hummus

This recipe ROCKS. Please excuse the shitty photo. It’s the best I could get of the grey dip on our recent roadtrip. This hummus works well when using edamame in place of the black beans (and looks prettier, too!). I’ll update soon!

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HealthfulMama.com

Black Bean Hummus

Easy prep and simple ingredients make this dip a winner

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Prep Time 1 minute min

Cook Time 4 minutes mins

Total Time 5 minutes mins

Servings: 6

Course: Appetizer, Snack

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3 cups or 2 cans of organic black beans drained & liquid reserved
• 2 cloves of garlic
• 2 T. cumin
• 3 T. tahini
• 1/2 tsp cayenne pepper or more to taste
• 4 T lemon juice
• 2 T olive oil
• water as needed
• salt and pepper to taste

Method

 

1. Pulse the garlic in a food processor to mince.
2. Add the remaining ingredients, including 4T of the reserved bean liquid, to the food processor and blend until smooth.
3. If the hummus seems too thick, turn on the processor and add water a few tablespoons at a time until desired consistency.
4. Chill until serving.

Notes

This batch makes enough for a party of 6-8. Freeze half if making for a smaller crowd. Try substituting shelled edamame for the black beans for a twist. Serve with baby carrots and chips.

Tried this recipe?Let us know how it was!