I am a lover, an appreciator, and an advocate of legumes! Black, pinto, lima, navy, red, kidney, garbanzo…you name it, I’ve probably eaten it and enjoyed every bite. Although I don’t play bean favorites, the black bean always seems to find its way onto my plate and into my mouth most often. On this particular day, I was craving some homemade hummus and decided I’d opt for black beans instead of the usual chickpeas. Thus this black bean hummus recipe was created.
I love this recipe for a few reasons:
- It’s suuuuperrrr delicious
- It’s suuuuperrrr easy…you can’t mess this one up
- It’s versatile
Long after I ran out of cheese crips to dip in this black bean hummus, I was repurposing the leftovers with my eggs in the morning and my salmon dinners at night. This one is a keeper and crowd favorite in my home. I’m sure it’ll be around here and there because it is just that good.
BLACK BEAN HUMMUS
6
servings15
minutes20
minutesIngredients
29 oz can black beans, drained and liquid reserved
Avocado oil
1 bulb garlic, peeled
Salt
Pepper
Cumin
Chili powder
Cilantro, chopped
Red onions, diced
Roma tomato, diced
Red pepper flakes
Directions
- Preheat a conventional oven or toaster oven to 400°F.
- Coat garlic in enough avocado oil to lightly coat all of the cloves.
Wrap garlic in aluminum foil, bake for 10-15 minutes, or until garlic is tender and can be easily mashed with a fork. - Set a large spoonful of black beans aside for garnish.
- In a food processor or small personal blender, mix black beans and avocado oil. Blend until mixture is smooth and beans are completely processed. If the mixture is too thick, add more avocado oil and/or black bean juice until desired “hummus” consistency is achieved. The mixture should be right in the middle, not too thick, and not too watery.
- Add cooked garlic to the processor, mix until completely processed.
- Remove black bean mixture from blender. Add salt, pepper, cumin, and chili powder to taste, mix well.
- Transfer hummus to serving dish.
Garnish with reserved black beans, cilantro, red onions, tomato, and red pepper flakes. Lightly dust with additional chili powder. Serve with tortilla chips or cheese crisps (pictured).
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