Confession: I’ve eaten hummus with a spoon. And while I’m at it, I’ve also eaten black beans right out of the can. I’m admitting these things because this is a safe space, but mainly because we’ve got a delicious recipe that combines these two wholesome foods: Black Bean Hummus.
Hummus should be a staple in any healthy household. Its smooth, creamy consistency and flavorful goodness make it a nourishing alternative to condiments like cream cheese or mayo. In recent years, hummus has taken on many variations, including avocado, white bean and roasted bell pepper, and now, this black bean version we’ve whipped up for you. Black beans have a soft, yet hearty consistency that blends well with lemon juice, garlic, and tahini to create a savory spread that’s lower in calories and fat and contains much more fiber than its ancient, chickpea-centric cousin.
Bonus: Throw all the ingredients in a food processor, blend and eat. No actual cooking required. Easy, chick-peasy!
Given the carb content of beans, we suggest serving this rich black bean hummus with vegetables such as celery, bell pepper, or jicama, or use it as a sauce for a lettuce-wrapped sandwich. But most importantly, get creative! We made this black bean hummus as a way of adding flavor and nutritional value to your meals, and with versatility in mind. Want a white hummus? Sub great northern beans. Don’t like black beans? Use pinto. You get the idea.
Black Bean Hummus
This creamy, spreadable Black Bean Hummus is made with tangy tahini, savory black beans, fresh lemon juice, and a touch of cayenne pepper.
- 1 (15-oz.) can black beans drained, rinsed (reserve liquid)
- ¼ cup low-sodium organic vegetable broth
- 3 Tbsp. tahini (sesame paste)
- 3 cloves garlic coarsely chopped
- 2 Tbsp. fresh lemon juice
- Sea salt or Himalayan salt to taste; optional
- ground cayenne pepper to taste; optional
Place beans, broth, tahini, garlic, and lemon juice in food processor (or blender). Pulse until smooth. If hummus is too thick add 1 Tbsp. reserved liquid at a time until hummus is desired consistency.
Season with salt and cayenne pepper if desired.
Refrigerate 1 to 2 hours to allow the flavors to blend.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photos by Kirsten Morningstar