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Black Bean Hummus Recipe

So the first week of 2013 is already coming to a close! I guess it helped that we started on a Wednesday, eh? Anyway, while the holidays are winding down for most of America, we’re really just gearing up here in New Orleans.  Carnival season (aka Mardi Gras season) officially starts this Sunday, January 6. It’s Twelfth Night and that always kicks off carnival season.  Plus we have the Super Bowl crammed up in there too.  It’s going to be a long six weeks till February 12, but I’m ready!

Speaking of Super Bowl, it’s now NFL playoff season too, and that means only four more weeks of games left. I figured we’d do one more game day Friday recipe for old time’s sake. I made this black bean hummus recipe some time back in the fall and I’m only now getting to share it with you.  It’s a southwestern-y take on a Mediterranean classic.

Black bean hummus

Many of the same ingredients are used in this hummus as are used in traditional hummus – tahini, garlic, water, olive oil, salt and cayenne. However, instead of chickpeas, we’re using black beans.  And instead of lemon juice and zest, we’re going with limes. For a little flavor booster, I’ve also added cilantro, cumin and ground coriander. It’s much better than your average hummus.

Black Bean Hummus - Main Ingredients

Black beans are very tasty and good for you.  They’re low in sugar and high in protein and dietary fiber. I recommend using canned beans for this dish because they are already as soft as you need them to be for a dip. Plus it cuts down on the cooking time but quite a bit as black beans take a while to cook and fully soften.

As with regular hummus, the method for making this is very easy. Simply add all ingredients to the food processor and process into a smooth dip. If you’ve got a small food processor, you may need to do it in two batches. In the end, just mix it really well and it will be fine.  The hardest part about this dip is the hour you’ll need to let it rest in the fridge for all the flavors to marry.

Black Bean Hummus Ingredients in the Food Processor

This black bean hummus makes a great dip like regular hummus does. It pairs well with pita chips, celery, carrots, etc. I also used sweet potato chips one time and those we’re really tasty with the dip. You can also use it as a spread on a quesadilla for a quick meal.

Black Bean Hummus

Without further delay, on to the recipe!

Yield: 4 cups

Black Bean Hummus Recipe

This black bean hummus recipe is a southwestern version of the classic hummus. Flavors include lime juice, lime zest, cumin, corriander and cilantro.

Ingredients:

  • 3-15 ounce cans of black, rinsed and drained
  • 1/2 cup water
  • 1/4 cup tahini
  • 1/4 cup light olive oil
  • 1/4 cup cilantro leaves
  • 4 teaspoons roughly chopped garlic cloves
  • 2 limes, both zest and juice
  • 1-2 teaspoons kosher salt (depending on taste preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon thinly sliced green onion

Method:

  1. Place all ingredients in a food processor and process until smooth.
  2. Transfer to a bowl, cover and refrigerate for one hour.
  3. Serve garnished with green onions and use veggies or chips for dipping!

Prep:15 minutes

Total:1 hour, 15 minutes

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