If you’re looking to branch out of the traditional hummus recipe using chickpeas, black bean hummus is an easy and delicious option. I originally got the the idea from Positively 4th Street in Charlottesville, VA, which has an excellent, spicy black bean hummus on its appetizers. This one is really easy to make – just throw all the ingredients in a food processor and you’re ready to serve in 5 minutes!
If you find it getting drier than what you’d want, then throw in some extra lime juice (if it’s too salty for your taste), or some olive oil to make it smoother. I used paprika, but you can also use jalapeno peppers if you want more of a kick.
Recipe adapted from MyRecipes
- 1/2 cup chopped fresh cilantro, divided
- 2 tablespoons tahini (roasted sesame seed paste)
- 2 tablespoons water
- 3 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 1 garlic clove, peeled
- 2 teaspoons paprika
- Place 1/4 cup cilantro, and the rest of the ingredients into a food processor; process until smooth.
- Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.
Want to make homemade pita chips to go along with this hummus? Click here
Also, see Giada De Laurentiis’ recipe for White Bean and Roasted Eggplant Hummus