Black Bean Hummus

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We swapped black beans for chickpeas in this hummus and the result is a creamy, decadent, goes-with-anything dip or side. The trick is to thin it with a few tablespoons of water to make it extra cream and smooth. The perfect pairing with fresh vegetables. 

This recipe yields 8 servings

INGREDIENTS

  • 15 ounces black beans
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)
  • 414 ml black beans
  • 57 grams tahini
  • 60 ml lemon juice
  • 60 ml olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)

Directions

1. Add beans, tahini, lemon juice, garlic, jalapeño, cilantro and spices to a food processor with the blade attachment.

2. Slowly add in the olive oil until you reach the desired consistency.

3. Serve with pita, chips or crudité. 


TIPS

**For less spice, omit cayenne and double the cumin

 

Classic Chickpea Hummus

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Rich, tangy, and ever so versatile. This classic recipe can be eaten atop toasted pita, dolloped on roasted vegetables, or even paired alongside grilled chicken or beef. It’s a simple recipe that proves the delicious potential of marrying only a few ingredients.

This recipe yields 8 servings

INGREDIENTS

  • 15 ounces cooked chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)
  • 425 grams cooked chickpeas**
  • 57 grams tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas) 

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Place chickpeas, tahini, lemon juice, garlic and spices in a food processor. Blend for 30-45 seconds. 

5. While the food processor is on high, slowly add olive oil. Blend for another 15 seconds, then check the consistency. Add water if necessary.

6. Serve with crudité or coconut chips.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.