Black Bean Hummus
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