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Black Bean Hummus

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Black bean hummus takes five minutes to make and is full of protein and fiber. 

Black Bean Hummus

I’ll start with the obvious. Black Bean Hummus is not what I would consider a pretty food.

But this dip has a lot going for it. And I can’t get enough of it.

Easy: It can be made in minutes. Dump ingredients into the food processor and process away!

Healthy: With black beans at the base, a serving of this dip is a good source of protein and fiber. Bonus, tahini is high in vitamins, minerals and calcium!

Black Bean Hummus with chips

For years now, I’ve been making my own hummus and I strongly feel that once you start making your own, any version you get from the store just isn’t good enough! There are of course (desperate) times when tubs are purchased and I had one of those times before the Packer game last week. I picked up some roots black bean hummus from Whole Foods so that there was something a little healthy to snack on in between the chicken wings and cheese. (Game day food also justified a pre-game green juice…you know, for the baby.)

I really liked the root’s black bean hummus, but it was also $5 for an 8 oz tub so I wanted to try making it at home.

Black Bean Hummus ingredients

And just like my regular hummus, I kept this one really simple. And it’s why I’m calling it black bean hummus and not black bean dip. There is a small difference, but it’s notable. When I make hummus with garbanzo beans, I like lots of lemon juice, some garlic and tahini and olive oil. I also add cumin to hummus, it’s something that I learned from the French Meadow Bakery & Cafe YEARS ago (Minnesota friends, you’ll know where I’m talking about!). It’s not really noticeable but it totally makes the hummus. Naturally, cumin works really well with black beans too, so I definitely added it to this version.

Black Bean Hummus

There’s a certain game this weekend that could probably use a healthy dip…serve with tortilla chips, multigrain crackers and fresh veggies to make everyone happy. 🙂

Black Bean Hummus

PS. I’ll be back on Thursday with some of my other favorite dips…just in time for Super Bowl snacking!

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Black Bean Hummus

  • Author: Emily Dingmann
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cups 1x

Scale

Ingredients

  • 3 cloves garlic, peeled
  • 115 oz can black beans (1 3/4 cups)
  • 1/4 cup tahini
  • juice from 1 lemon
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

  1. Place garlic cloves in food processor and process.
  2. Scrape down sides and add remaining ingredients.
  3. Process to desired consistency.
  4. Drizzle with olive oil and sliced green onions to serve.


Nutrition

  • Calories: 138
  • Sugar: 0 grams
  • Fat: 6 grams
  • Carbohydrates: 14 grams
  • Fiber: 5 grams
  • Protein: 6 grams

 

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Comments

  1. Wendie

    Black beans are the hardest things for me to eat, and I don’t use them much but this recipe looks so good I’d love to give it a try! I know how good they are for you. Maybe I’ll add some tahini….everything is awesome with tahini 🙂

  2. Chelsea @ Designs on Dinner

    I had refried beans for lunch at work the other day, and I felt sort of guilty eating them because they look so…umm…not pretty. But beans for life! I love black bean hummus. My husband only likes it if I do half black beans, half chickpeas, which is fine by me.

    • Emily

      Oooh, that combination sounds great, I’ll have to try that!
      And, refried beans are SO good. I bought some at Costco a while back, that’s how much I like them. 🙂