Black Bean Hummus Recipe
This creamy Black Bean Hummus is a delicious take on classic hummus where black beans are used instead of chickpeas. This vegan and gluten-free dip is a party favorite and can be served with tortilla chips, veggie sticks, or pita bread.
Servings: 6 people
Equipment
- Blender
Ingredients
- 16 ounces black beans
- 2-3 cloves garlic peeled
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon roasted cumin powder
- 1 teaspoon red pepper flakes
Instructions
- Drain the black beans but make sure to reserve a little liquid.
- Add black beans, garlic, tahini, olive oil, lemon juice, salt, cumin powder, and red pepper flakes to a blender or a food processor.
- Process until combined (3-4 minutes), scraping down the sides of the blender as needed.
- Add 2-3 tablespoons of the reserved liquid from the beans, if desired, to make a looser dip.
- Tip - You can add 1-2 ice cubes while blending to make fluffier hummus.
- Check for salt and lemon juice and add more if needed.
- Transfer to a bowl and garnish with red pepper flakes and drizzle some olive oil all over. Serve!
Video
Nutrition
Calories: 247kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 398mg | Potassium: 338mg | Fiber: 7g | Sugar: 0.3g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg
