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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Black Bean Hummus

HealthfulMama.com

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

Course Appetizer, Snack

Servings 6

Ingredients

  

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• 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

Instructions

 

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