Author: Nicole
- 2 15.5 ounce cans of black beans (~3-1/2 cups), drained and rinsed
- 1 15.5 ounce can of chickpeas (~1-3/4 cups), drained and rinsed
- 2 medium garlic cloves
- 3 tablespoons tahini
- ¼ cup freshly squeezed lemon juice (~ 3 lemons)
- ⅓ cup extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon salt
- ¼ to ½ cup warm water
- Serve with tortilla and/or fresh vegetables
- In a large food processor bowl, place black beans, chickpeas, garlic, tahini, lemon juice, olive oil, cumin and salt. Pulse until combined.
- While motor is running, add water until consistency is just smooth. (You can also add additional olive oil and/or lemon juice). Process for a full three minutes more to reach a very smooth consistency. Check to see if it needs more olive oil, lemon juice and/or salt – process until well combined. (Total combined processing time is about four minutes.)
- Refrigerate until ready to serve, bring to room temperature before serving. Serve with tortilla chips and/or fresh vegetables.
* Spread keeps for two weeks, refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/black-bean-hummus/
3.4.3177