The Bodacious Bean/Week 2- Black Bean Hummus Recipe
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Welcome back for another installation of The Bodacious Bean. This week’s recipe is a flavorful Black Bean Hummus.
Yeah, we eat hummus here in the South. It’s even one of my daughter’s favorite foods. She’s a rare and complicated child though. Well, not that complicated. It certainly makes our lives easier when she’s up for trying new things and settles on a few that we enjoy regularly too. What’s complicated about that?
Making hummus is easy as, well … hummus. This recipe replaces the usual chickpea (or garbanzo bean) with yummy black beans. It’s tasty and spicy and garlicky and … you fill in the blank after you try it.
Basically, mix all of the ingredients in a food processor until smooth. That’s it. Serve this Black Bean Hummus with celery, carrots, pita chips, pita bread, or your favorite chip or cracker. I really like it on celery. A bunch.
One note, this recipe makes about 4 cups. That’s a lot of hummus, so you can easily half the recipe, or third it, or fourth it. Whatever you like, just make it. It’s good stuff, y’all.
Black Bean Hummus Recipe
- 2 (15 ounce) cans black bean, drained
- 3/4 cup tahini (sesame seed paste)
- 1/2 cup fresh cilantro, packed
- 1 cup diced sweet onion
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons soy sauce
- 1/4 cup lemon juice
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- Salt & Pepper to taste (I used 1/4 teaspoon of each)
- In a food processor combine all ingredients until smooth. Salt and pepper to taste. Serve.
*FYI – My standard size food processor was pushed to the max. So if you have a smaller food processor or appetite, you may consider reducing recipe, although this hummus is too good to only make a small amount – just wanted you to be aware.