Black Bean Hummus

Updated: Apr 6


This black bean hummus recipe was a happy accident. One day I decided I wanted to make hummus, and I wanted it now. Soon I discovered we had no canned garbanzo beans. No matter; I would substitute black beans. Then I discovered we were out of tahini, too. How would it be, I wondered, to substitute almond butter?


It turned out, I liked, no, loved the results. The black beans, pureed, make a beautifully colored hummus, and the almond butter functions much the way tahini does, adding richness and flavor. The ground peppers bump it up a notch, too.


We love this as a dip for raw veggies, such as carrot and jicama spears, and it is equally good with thick corn chips.


Black Bean Hummus

Yields 2 cups


1- 15 oz. can black beans, rinsed and drained

2 Tbs. lemon juice

2 Tbs. roasted almond butter

2 small cloves garlic, minced (optional)

¼ tsp. sea salt

¼ tsp. cumin, ground

1/8 tsp. cayenne pepper

¼ tsp. urfa biber pepper or ancho chile powder

2 Tbs. chopped Italian parsley

1 Tbs. mild olive oil


Combine all ingredients in food processor or heavy-duty blender. Blend until fairly smooth, leaving a few beany bits for texture. Chill and serve.






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