Black Bean Hummus

This is one of my favorite recipes because it can be spiced up or left plain. Also for people who do not like typical hummus made of garbanzo beans this is a great option. Any time this is made for a party with other dips, it is the first to go.

A long time ago I was told that the ingredient that defines a hummus as such is the tahini paste that is in it and not the garbanzo beans (chick peas). At this time the definition of hummus is under scrutiny since many people consider hummus as something that contains at least garbanzo beans, olive oil, and tahini paste but now many companies make hummus out of different combinations of ingredients that may not contain those ingredients. When you see the recipe below you will notice that it does not include garbanzo beans or olive oil. The lack of oil is another reason why I like this recipe.  

Black Bean Hummus

1 minced garlic clove

1 (15 oz) can black beans (keep 2 Tbsp reserve)

2 Tbsp lemon juice

1 ½ Tbsp tahini

¾ tsp cumin – this will be split

Up to ½ tsp salt

¼ tsp cayenne pepper – this will be split

¼ tsp paprika (for garnish)

In food processor mix garlic, beans, 2 Tbsp reserve liquid from the beans, lemon juice, tahini, ½ tsp cumin, salt, 1/8 tsp cayenne pepper. The longer you run the food processor, the smoother the hummus. If you want this to be a chunkier dip, then only run the food processor for a short period or even mix together with a fork. I prefer mine smooth, so I put mine in the food processor for about a minute. Season to taste and garnish with the paprika, ¼ tsp cumin, and 1/8 tsp cayenne pepper. If you would rather have a bigger kick, add all of the cumin and cayenne pepper to the hummus and blend together. 

This recipe makes the 3 small containers as pictured. These containers are ½ cup each and great for lunch. I do not add the paprika for garnish in these but if there is a gathering, it adds a nice touch to a great dip for vegetables and crackers.