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. Not recommended for Paleo or Autoimmune Paleo diets.
This recipe originally appeared on Go Dairy Free.
Black Bean Hummus
Ingredients
- 2 cups cooked black beans just a little more than a drained 15-ounce can
- 1/4 cup tahini
- 2 tbsp warm water
- 1 1/2 tbsp Olive Oil
- 2 tsp Lemon Juice
- 2 tsp Organic wheat-free tamari
- 2 cloves Garlic crushed or minced
- 1 tsp Ground Cumin
- hot pepper sauce to taste
- 1/2 cup chopped cilantro
Instructions
- 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.
