Black Bean Hummus
Black Bean Hummus
Hummus is traditionally made with chickpeas, but now that we’ve tried it with black beans we might like this velvety-rich version even better. Pack some into a small container and try it in your lunchbox with carrot sticks and celery, or be daring and pair it with cheese or turkey in a sandwich.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Can opener
- Colander or strainer
- Measuring spoons
- Food Processor (adult needed)
- Rubber spatula
- Serving bowl or lidded container
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons tahini (sesame seed paste)
- 1 garlic clove, chopped
- 2 tablespoons fresh lime or lemon juice
- 2 tablespoons cold water
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper (if you like it spicy)
Instructions
- Put all the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth. Now taste it. Does it need more lime or lemon juice? More salt or spice? If so, add it and taste again.
- Using the spatula, scoop the dip into the serving bowl or lidded container.
- Serve right away or cover and refrigerate up to 5 days.
Notes
When you add the beans, add one or more of these:
- 4 tablespoons chopped fresh parsley, cilantro, or basil leaves
- Grated zest of the lime or lemon you’re using
- 1 teaspoon chopped jalapeño peppers or hot sauce