I stumbled upon this beautiful black bean hummus over a decade ago. It’s been so long that I’m not sure where I first spotted it, but it was most likely in a magazine.
This black bean hummus is very quick to make, and it’s incredibly versatile. It can be enjoyed as a flavorful spread on a sandwich or tostada, or as a dip with pita bread, tortilla chips, or chopped vegetables. It’s also so high in protein and healthy fats that it’s practically a meal in itself! In fact, black beans have even a little more protein and bone-building nutrients like calcium and magnesium than chickpeas, which are used in traditional hummus.
Special Diet Notes: Black Bean Hummus
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 2 cups cooked black beans (just a little more than a drained 15-ounce can)
- ¼ cup tahini
- 2 tablespoons warm water
- 1½ tablespoons olive oil
- 2 teaspoon lemon juice, or to taste
- 2 teaspoons soy sauce or wheat-free tamari (for gluten-free)
- 2 cloves garlic, crushed or minced
- 1 teaspoon ground cumin
- Hot pepper sauce, to taste
- ½ cup chopped cilantro, or to taste (optional)
- Place the black beans, tahini, water, oil, lemon juice, soy sauce, garlic, and cumin in your food processor, and blend until well combined. If you don't have a food processor, you can mash it together with a fork and use a hand blender for a creamier finish.
- Transfer the mixture to a serving bowl and fold in the hot sauce and cilantro, if desired.
- Serve with tortilla chips, pita bread, or vegetables.
1 Comment
I love hummus, but I never thought that I can make it from beans, Alisa!