Ingredients
- 2 (15 ounce) cans black beans, drained
- 6 cloves garlic, minced
- 1 teaspoon tahini
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 2 tablespoons olive oil, or to taste
Why This Recipe Is So Good
This dip is a delicious twist on traditional hummus, offering a rich and creamy texture with a boost of protein and fiber from black beans. It’s quick to make and uses pantry staples, making it perfect for busy days or last-minute snacks.
Practical Cooking Tips
- Rinse the black beans well to reduce any canned bean taste.
- Adjust the garlic and lemon juice to suit your flavor preference.
- For a smoother texture, blend longer or add a bit of water or olive oil.
- Adjust the garlic and lemon juice to suit your flavor preference.
- For a smoother texture, blend longer or add a bit of water or olive oil.
Directions
Throw the black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper into a blender. Give everything a good blend until it starts to come together. While the blender is running, slowly drizzle in the olive oil until the hummus is smooth and creamy, just the way you like it. If it feels too thick, you can add a little more olive oil or a splash of water to loosen it up. Taste and adjust the seasoning if needed. Then, scoop it into a bowl and enjoy with your favorite veggies or pita chips!
Perfect Pairings
Try serving this hummus with fresh veggie sticks, pita bread, or as a spread on sandwiches and wraps. It also works great as a topping for salads or grilled meats for an extra layer of flavor.
Storage Guide
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some separation may occur. You can also freeze it in small portions for up to a month.
