Black Bean Hummus with Lime and Tahini
By Mason Brooks
Prep
5 min
Total
5 min
Servings
4
Level
Easy
Black bean hummus is smooth if you include the reserved bean liquid and tahini and olive oil in the food processor with other ingredients before adding the black beans. I have made a quick snack hummus from black beans with lime juice, garlic, cumin, coriander, and cayenne pepper in the past.
I let the liquid base blend on low for a minute before adding the beans. After one minute of blending, the mixture will be smooth and frothy but not yet a typical dip. Preblending with tahini helps prepare the liquid for further blending with beans and helps the beans get caught in the blender blades.
A 7-cup food processor with a steel S blade leaves room to mix other ingredients in the bowl. I process homemade beans, which cooked to 15 ounces, along with some cooking liquid to puree all the beans. I season with additional cayenne pepper for taste and other variations.
Eaten immediately as a dip with fresh vegetables or pita chips. It can also be included in sandwiches and wraps, such as pita, as an alternative to poured dressing to avoid a mess. I include this dip in a macro bowl meal as a salad dressing.
Why you'll love this recipe
- Blending the other ingredients with the beans creates foam and a creamy texture in the dip.
- The processor runs for three full minutes and is scraped halfway through to remove thicker paste from the sides of the can.
- Canned black beans can be substituted in this recipe, The liquid from the black beans helps moisten the dip mixture.
- Lime gives the chickpea hummus a different flavor, Cumin and coriander are combined with cayenne for a Southwestern taste.
- Home-cooked beans can be cooked using this procedure by measuring 15 oz with a small amount of cooking liquid.
- It takes 5 minutes and the use of one food processor and one spatula.
Ingredients
- •15 oz cooked black beans (from a can, liquid reserved)
- •2 tablespoons reserved black bean liquid (or cooking liquid)
- •1 clove garlic (minced)
- •2 tablespoons olive oil
- •2 tablespoons tahini
- •2 tablespoons lime juice
- •½ teaspoon cumin
- •½ teaspoon ground coriander
- •½ teaspoon salt
- •¼ teaspoon cayenne (add more for heat)
Instructions
- 1
Add 2 tablespoons reserved black bean liquid, the garlic, olive oil, tahini, lime juice, cumin, ground coriander, salt, and cayenne to a 7-cup food processor fitted with a steel S blade. Blend on low speed for 1 full minute, until smooth and frothy.
- 2
Add the 15 oz black beans. Blend on high speed for 1 minute, then scrape down the sides with a spatula.
- 3
Blend for 1 additional minute, until smooth and creamy. Add extra reserved black bean liquid if you want thinner hummus.
- 4
Serve immediately, or store for later.
FAQ
Nutrition (per serving)
Calories
125
Protein
5g
Fat
5g
Carbs
13g
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