Black Bean Hummus
Has anyone else noticed a lot of new types of hummus recipes floating around the internet like black bean hummus, edamame hummus or roasted red bell pepper hummus? I’m seeing them a lot! Whenever I try one they are usually pretty good, especially if I try one from the company Roots. For some reason or another it’s something I’ve refrained from making myself and I’m not entirely sure why.
The other day I decided to make a black bean hummus. Considering the low amount of tahini and oil that is used in the recipe, it is probably the easiest and healthiest of them all. It’s a perfect dip for veggies and pita chips or as a spread for a sandwich/wrap. I went a little bit on the southwest side for flavoring this black bean hummus because I think it lends well to black beans and it’s always nice to have something a tad bit different than the original!
Couple things to keep in mind when making black bean hummus:
- They are softer than chickpeas, so you really don’t want to use the same exact recipe as regular hummus because the oil will make it liquid glop.
- Too much tahini will overpower the black beans. Unlike regular hummus where it’s very forgiving if you accidentally pour in too much, black bean hummus will taste like crap.
So, as I usually say “add a bit of this, a touch of that and you can’t really screw up a recipe” you will need to be careful on this one. But as long as you keep those things in mind, you’ll have a great black bean hummus to snack on!
Related Recipe: Homemade Hummus
Easy Black Bean Hummus
- 1 15-ounce can of black beans, rinsed
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 clove of garlic, minced
- 1/2 jalapeno or serrano pepper, minced
- 1/2 cup fresh cilantro
- 1/2 lemon, juiced
- a pinch or two of salt
- Take all of the ingredients and place in a food processor. Puree until combined. Taste. This is when you can tweak just a tiny bit with the flavors by adding a bit of salt, cilantro, etc. Just remember that the flavors will get stronger the longer they sit together.