Black Bean Hummus Recipe
This creamy, richly flavored black bean hummus takes only 10 minutes to make and it is a delicious alternative to a traditional chickpea hummus. Black beans, olives and parsley blend effortlessly with more traditional hummus ingredients, like tahini, lemon juice and garlic. Serve as an appetizer, snack or as a spread for sandwiches and wraps.
Servings: 12 servings
Calories: 145kcal
Equipment
- Food processor or blender
Ingredients
- 3 cups black beans (approximately two 14-oz cans or 1 cup dry beans, if cooking from scratch)
- 1 cup kalamata olives
- ¼ cup tahini
- 2 cloves garlic (sliced)
- 1 teaspoon red pepper flakes (use less or more based on your preference)
- ½ cup parsley (chopped)
- 1 tablespoon lemon juice (add more for a tangier hummus)
- ¼ cup extra virgin olive oil
- 1 teaspoon za'atar (optional)
- Salt to taste
Instructions
- Place the black beans in the food processor. If using canned beans place them in a colander and rinse them under running water first.
- Add olives, parsley, garlic, red pepper flakes, tahini, lemon juice and za'atar, if using. Do not add the olive oil yet.
- Process for a few seconds until the ingredients have mostly broken down.
- Continue to process the hummus while pouring in the olive oil through the feed tube. Let the processor or blender run for a few more minutes until the hummus is as smooth as you want it to be.
- Scoop the hummus into a bowl, pour in some olive oil and sprinkle a bit of paprika or za'atar for garnish.
Notes
- To make the black bean hummus oil-free add enough vegetable stock or water or the stock from the black beans (if you cooked the black beans from scratch) until you get a smooth texture.
- Serve the black bean hummus with vegetable crudites and/or toasted wedges of pita bread or crackers for a yummy appetizer or snack.
- Use as a spread for sandwiches or wraps. I add hummus to veggie burgers like this beet burger or this falafel burger for an extra bump of nutrition.
- Refrigerate: Store in an airtight container in the fridge for up to four days.
- Freeze: Freezing hummus can affect the flavor and texture, so freezing is not preferred. If you have to, freeze it for up to three months in a freezer-safe container. Thaw completely before eating.
Nutrition
Calories: 145kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 201mg | Fiber: 5g | Sugar: 0.1g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg