Quick Black Bean Hummus
Ingredients10 m servings 53
- 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 7.5 2.7 0 171 Full nutrition
ReviewsRead all reviews 12
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...
I actually found this recipe in No Meat Athlete (by Matt Frazier). He gave the option of using 3tblsp of the reserved liquid from the canned bean instead of oil, so I followed that instruction. ...
So good! Next time I will use my food processor instead of the blender.