Black Bean Hummus

Yield: about 4 cups

If I am using this for dip, I sprinkle it with chopped cilantro for color. This also makes a delicious, healthy spread for wraps and sandwiches.


  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 tablespoons olive oil
  • 1/4 cup chopped garlic
  • 3 tablespoons tahini paste
  • 1 lemon, juiced
  • 1 1/2 cups water
  • 1 tablespoon cumin
  • 2 1/4 teaspoons salt
  • 1 1/2 teaspoons cayenne
  • 1 1/2 teaspoons black pepper


  1. In a food processor, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice.
  2. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cumin, salt, cayenne pepper, black pepper and blend again.
  3. Taste and adjust seasonings as desired. Add more water if it’s too thick.

Source: Los Angeles Times

Comments are closed.

Design by Likoma with WOO on WP