Black Bean Hummus
This black bean hummus is creamy and light and healthy and so very tasty with a wide variety of dippers like pretzels, peppers or carrots.
I’m not sure why hummus isn’t more popular. Or is it?
I don’t exactly have my finger on the pulse of the hummus community but speaking for myself, I love the stuff.
It’s creamy and light and healthy and so very tasty with a wide variety of dippers (thin pretzel crisps and fresh red peppers being my favorites).
Since I really enjoy the classic, I wanted to see how hummus would fare with another legume and black beans were the pick. Wow. Double wow!
I mean, really, this black bean hummus (touched up with a zesty hint of lime and a few smoky flavors) is extremely delicious. I might be a little biased since black beans are my favorite out of the whole bean family but even still, I’d take this any day over classic hummus (although you won’t see me turning down either variety anytime soon).
Delish! I’m kinda, sorta a fan of skipping a traditional sandwich for lunch and going straight for the pretzel crisps and hummus. Make a batch of this and join me, why don’t you?
Black Bean Hummus
- 1 (15-ounce) can black beans, rinsed and drained
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons tahini (see note), see note
- Juice of 1/2 lime, about 1/2 – 1 tablespoon
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 2 tablespoons packed chopped cilantro
- Salt and pepper to taste
- In a food processor blender, combine all of the ingredients. Process until smooth, adding a tablespoon of hot water at a time if needed to thin the consistency. Don’t forget to add salt and pepper to taste!
- Serve with toasted pita chips, pretzel crisps, tortilla chips, fresh veggies or whatever your heart desires.
Recipe Source: adapted slightly from Simple Bites (omitted green chiles, reduced chili powder and olive oil)