Black Bean Hummus
Author: Nicole
Ingredients
  • 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
Instructions
  1. In a large food processor bowl, place black beans, chickpeas, garlic, tahini, lemon juice, olive oil, cumin and salt. Pulse until combined.
  2. 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.)
  3. Refrigerate until ready to serve, bring to room temperature before serving. Serve with tortilla chips and/or fresh vegetables.
Notes
* Spread keeps for two weeks, refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/black-bean-hummus/