Black Bean Hummus

So here’s the deal: Black Bean Hummus sounds a bit like it shouldn’t work. I mean, we’re talking about black beans trying to join the cool chickpea crowd. But trust me, this has become my go-to for snack attacks, picnics, surprise guests — you name it. It’s a bit wild, a little rebellious, but oh-so-yummy. Don’t just take my word for it, my little family can’t keep their hands off it, and my husband? He smothers it on everything.

The first time I made this, it was a “what do I do with all these black beans” kind of a day. My family kept coming back for more, and honestly, I don’t blame them. It’s become such a staple in our home that it practically has its own throne in the fridge. Every time I whip it up, the familiar wafting aroma brings everyone rushing to the table. It’s like a little celebration of flavors right here at home and now, it’s your turn to join in on the fun.

Why You’ll Love This Black Bean Hummus

– It’s not afraid to be different — a little edgy, a lot delish.
– You’ve got 10 minutes? You’ve got hummus!
– Perfectly adaptable for whatever you can (or can’t) find in your pantry right now.

How to Make It

Alright pals, grab your blender ’cause that’s where the magic’s gonna happen. Chuck in those black beans, but don’t go tossing that can juice straight down the drain — keep a little ‘handy’ just in case. Add some tahini, a squeeze of lemon like it owes you rent, and don’t forget the garlic… or two if you’re feeling spicy. Hit it with some cumin, a splash of olive oil, and then let that blender sing. Give it a taste test — does it need salt? Pepper? A little more love? Adjust away, my friends!

Ingredient Notes

– Black Beans: The star! Go canned if you’re not Martha Stewart. Rinse or be ready for purple water nightmares.
– Tahini: This sneaky ingredient adds a creamy depth. My secret? Stir that jar well or you’ll be scooping pure sesame oil.
– Lemon Juice: Bright, zesty, game-changer. Don’t skip it unless you’re out, then vinegar’s your stopgap (shh).

Recipe Steps:

1. Blend black beans, tahini, lemon juice, garlic, cumin, and olive oil together.
2. Add reserved bean liquid if needed for desired consistency.
3. Taste and adjust seasoning (salt/pepper) as desired.
4. Serve immediately or chill for later enjoyment.

What to Serve It With

Grab some pita, a bunch of crunchy veggies, or whatever’s residing in the snack drawer (Tortilla chips, I’m looking at you). Anything dip-able is game.

Tips & Mistakes

Storage Tips

Keep it simple — stash this hummus in your fridge and it’ll hang out happily for a good 4-5 days. I won’t judge if you’re spooning it straight from the bowl for breakfast. Yep, I’ve been there — it’s strangely satisfying even when cold from the fridge.

Variations and Substitutions

Got no tahini? Peanut butter oddly does the trick in a pinch. Swap lemon for lime if you’re feeling tropical. Out of cumin? Try a dash of smoked paprika for a twist. And yep, I confess, skipped a few things at times and things still turned out pretty darn tasty.

Frequently Asked Questions

Black Bean Hummus

This creamy and flavorful black bean hummus is perfect as a healthy snack or appetizer. Packed with protein and fiber, it’s a delicious twist on the classic chickpea hummus.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups cooked black beans
• ▢ 0.25 cup tahini well stirred
• ▢ 0.25 cup fresh lime juice
• ▢ 1 clove garlic minced
• ▢ 2 tbsp olive oil plus extra for drizzling
• ▢ 0.5 tsp ground cumin
• ▢ 0.5 tsp salt
• ▢ 0.25 cup water adjust as needed

Instructions

Preparation Steps

• In a food processor, combine black beans, tahini, lime juice, garlic, olive oil, cumin, and salt.
• Process until smooth, adding water as needed to achieve a creamy consistency.
• Transfer to a serving dish, drizzle with olive oil, and serve with pita or vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.