Black Bean Hummus

I have always loved garbanzo beans.  In fact, one year for Christmas my brother and sister-in-law gave me a few cans… and I was thrilled:-) I mostly eat them on my salads, but sometimes, to my husband’s dismay, I eat them straight out of the can.  I didn’t discover hummus until college and like many new things that I discover I became obsessed:-) I put it on sandwiches, dipped vegetables and chips and sometimes just ate it plain. DSC_0789DSC_0795Recently, I have branched out from the generic hummus and experimented with different flavors.  I stumbled across some great dessert hummus that pairs well with fruit, but those will come later…  Today we are spotlighting black bean hummus!DSC_0802This is a great alternative to traditional hummus.  Whether you aren’t fond of garbanzo beans or you simply want a little variety, black bean hummus is a great addition to your menu. DSC_0800When I first started making hummus, I discovered that tahini is a key component.  I was appalled when I found out how much a small jar of tahini costs at the grocery store — approximately $ 8!  Even though it would not be a regular purchase I am not willing to fit that into my grocery budget.  However, it only costs a few dollars and about 20 minutes to make your own:-) I found this particular tahini recipe in my Blendtec recipe book.  As long as you have a powerful enough blender to handle thick substances then all you need is sesame seeds and some olive oil.  After toasting the seeds in the oven, simply blend them until they become a thick paste and then the texture of smooth (runny) natural peanut butter. DSC_0814From here, your hummus is simply a mixing game.  Mix your beans, tahini and myriad of spices and create a hummus tailored to your liking:-) DSC_0821


3 C sesame seeds

¼ C olive oil

  1. Set oven to 350 F.  Toast sesame seeds in the oven for 10-12 minutes.  Halfway through stir the seeds around to prevent them from burning.
  2.  Place sesame seeds and olive oil into your blender, blend on medium, scrape sides of the blender with a spatula and pull everything back to the center before blending on high.

* This recipe is designed for high-speed blenders.  Please be careful not to give your blender a heart attack.

Black Bean Hummus

2 cans of black beans

1 T + 1 t tahini

2 ½ T lemon juice

1 t cumin

1 t chili powder

1 t garlic powder (optional)

¾ t salt

1 t pepper

  1. Empty beans into food processor; add tahini, lemon juice, cumin, chili powder, garlic powder, salt and pepper into food processor and pulse until the hummus is well blended.

* Add spices slowly, a little at a time and taste as you go.  There is nothing worse then overdoing the salt and then scrambling to counteract it by adding other ingredients to balance it out.  If this does happen I would try adding more lemon juice and even a little agave to balance out the excess of salt.  Getting the correct balance of spices can be tricky and will vary from person to person. DSC_0854DSC_0858

3 thoughts on “Black Bean Hummus

    • I know! It stopped me from making my own because I wouldn’t buy it at the store. That is no longer a problem:-) Always happy to share a good find:-) Black bean hummus is so fun because it has that unique and rich flavor. I plan on doing some other fun flavors in the future! It should be fun!

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