Black Bean Hummus

7 Jun

With oodles of noodles of black bean cans in my kitchen and approximately zero cans of garbanzo/chickpeas, it only seemed logical to try to make some deliciously dip-able hummus with black beans rather than the traditional chickpeas.  The resulting spread is slightly spicier and has slightly more  of a kick than traditional hummus, but otherwise its consistency is smooth and creamy, just like regular hummus.  Paired with some veggies and pita chips or schmeared onto some bread with slices of tomato and turkey, this new hummus recipe is definitely a keeper.

Black bean hummus (makes about 2 cups of hummus)


  • 1 15 oz. can of black beans, drained and rinsed
  • 1 tbs. tahini (sesame seed spread)
  • 1/4 tsp. sea salt
  • 1 pinch of red pepper flakes
  • 1/4 tsp. of pre-minced/bottled garlic (or 1 fresh clove of garlic)
  • 2 tbs. lemon juice
  • 1 tsp. ground cumin
Put all ingredients in a large food processor.  Pulse until relatively smooth, making sure to scrape down the sides of the food processor with a spatula to mix all ingredients thoroughly.
(Adapted from a Cooking Light recipe)

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