Quick Black Bean Hummus
Ingredients10 m servings 53 cals
- Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.
- Cook's Notes:
- You can substitute 2 teaspoons crushed garlic for the fresh garlic, if desired.
- You can reserve and use some of the bean liquid mixed with the olive oil to cut down on fat content, if desired.
- This will keep in the fridge for 2 to 3 weeks.
Per Serving: 53 calories; 1.6 g fat; 7.5 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 171 mg sodium. Full nutrition
ReviewsRead all reviews 10
This definitely is a very healthy hummus, but I must admit I still like garbanzo beans better. If you have a food processor, I'd recommend you use it rather than a blender. The drained garbanz...
This was a nice hummus. I was surprised at how soft the black beans got. Like anything, you'll need to adjust to your taste with more/less tahini, garlic, cumin, etc. I tried it with kalamata ol...
This recipe was a nice change from regular hummus. The only thing I did differently was take out the tahini (we didn't have any) and swap it with equal amounts of additional olive oil with a bi...
Love it! Didn't really change too much except cutting it in half and adding more of the lemon juice and olive oil. I love the change from the traditional chick peas. I have tried white beans a...