Black Bean Hummus

The photo shoot started innocently enough.
Until a “helper” crawled up on the table and dug in.

So…ya, this is definitely a kid-approved recipe.  Because it didn’t even survive the photo shoot.  She ate almost the whole bowl.  A twist on conventional hummus, because I know some (crazy) people don’t like chickpeas, the bean used to make normal hummus.  Clearly, I love chickpeas–check out my Chickpea, How I Love Thee post–but this is a very smooth and mild-tasting hummus.  It was too mild for my husband–if that’s the case when you make it, try adding a little red cayenne pepper and some extra paprika.

Black Bean Hummus
Black Bean Hummus
Recipe type: Dips
Cuisine: Mediterranean
  • 1 can black beans, drained and rinsed
  • 1 can butter beans, drained and rinsed
  • 1 clove of garlic, minced
  • 1 + ½ tsp ground cumin
  • ⅛ tsp paprika
  • 2 tbsp tahini (sesame seed paste)
  • 1 tbsp freshly squeezed lemon juice
  • 4 tbsp olive oil
  • 1 dash of salt and black pepper, to taste
  • 1 bunch of fresh cilantro, for garnish (optional)
  1. Place all ingredients except salt, pepper and cilantro in food processor and blend well, stopping occasionally to scrape down sides.
  2. Season to taste with salt and pepper.  Store in refrigerator.

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