Black Bean Hummus
"Great dip to serve with toasted pita wedges, veggies, or chunks of grainy bread. I have friends who prefer this to "real" hummus."
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
18
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ingredients
- 1 clove garlic
- 1 (15 ounce) can black beans, drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons tahini
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon paprika
- 10 black olives, chopped
directions
- Mince garlic in the bowl of a food processor.
- Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper.
- Process until smooth, scraping down the sides as needed.
- Add additional seasoning and liquid to taste.
- Garnish with paprika and chopped black olives.
- Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.
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this is excellent. i cut back on the cumin and poured a little olive oil on top with a little paprika for color.speaking of color, the hummus was purple, but i teased people and them it was Poi. It did not stop people from finishing it.
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Excellent, made to use for a homemade Southwestern Chicken Flatbread. Also used Recipe #376009 for the sauce. Turned out great with homemade flatbread. Will love using the leftovers. -
My first time to make "black bean" hummus and it's very tasty. Can't wait for it to sit overnight so the flavors will really come together. I added another clove of garlic, some additional tahini and cumin and I added a little olive oil to thin it out as there was no bean liquid in my canned beans. Will definitely keep this recipe on my hummus go-to list.
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Outrageously delish! What a neat idea using black beans :) Great recipe!
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This was wonderful!! I used olive oil instead of the extra bean juice and also added 2 tablespoons of honey. The flavors were wonderful!! Super easy and tasty!
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