This easy black bean hummus is deliciously creamy and full of healthy flavor! With minimal ingredients and packed with only the good stuff, this black bean hummus recipe is such a deliciously clean way to dip.
In a food processor, combine black beans, garlic, olive oil, lemon juice, tahini, cumin, salt and cayenne until it reaches the desired consistency.
Transfer to a bowl. Garnish with parsley and a dash of paprika.
Notes
Substitutions
Black Beans - Use canned black beans or cooked black beans - your preference!
Minced Garlic - I like to use the pre-minced garlic from the produce section for an easy shortcut, but you can also substitute 1 clove of fresh garlic. Mince in food processor before adding other ingredients.
Olive Oil - To reduce calories, substitute with liquid from black beans.
Lemon Juice - Fresh squeezed or store-bought.
Variations
Add a Little Heat - Add minced jalapeño for a kick
Add Mexican Flavor - Substitute lemon juice with a squeeze of lime and cilantro
To Store
At Room Temperature - for up to two hours.
Refrigerate - hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
Freeze - Fill an airtight container 3/4 full and add a layer of olive oil to lock the moisture in. Seal and freeze up to 3 months.