Black Bean Hummus
Hummus should be a staple in any healthy household. Its smooth, creamy consistency and flavorful goodness make it a nourishing alternative to condiments like cream cheese or mayo. Black beans have a soft, yet hearty consistency that blends well with lemon juice, garlic, and tahini to create a savory spread that’s lower in calories and fat and contains much more fiber than its ancient, chickpea-centric cousin.
Bonus: Throw all the ingredients in a food processor, blend and eat. No actual cooking required. Easy, chick-peasy!
Given the carb content of beans, try serving this rich black bean hummus with vegetables such as celery, bell pepper, or jicama, or use it as a sauce for a lettuce-wrapped sandwich. But most importantly, get creative! Want a white hummus? Sub great northern beans. Don’t like black beans? Use pinto. You get the idea.
- 1 (15-oz.) can black beans, drained, rinsed (reserve liquid)
- ¼ cup low-sodium organic vegetable broth
- 3 Tbsp. tahini (sesame butter)
- 3 cloves garlic, coarsely chopped
- 2 tbsp. fresh lemon juice
- Sea salt (or Himalayan salt) (to taste; optional)
- Ground cayenne pepper (to taste; optional)
Here are your instructions:
Place beans, broth, tahini, garlic, and lemon juice in food processor (or blender). Pulse until smooth. If hummus is too thick add 1 Tbsp. reserved liquid at a time until hummus is desired consistency.
Season with salt and cayenne pepper if desired.
Refrigerate 1 to 2 hours to allow the flavors to blend.