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
- 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
- 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.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.