Black Bean Hummus makes a great addition to any brunch menu. A dip delicious with pita, flabread or veggies.
Day two of #BrunchWeek is here! Our brunch loving group of blogger are sharing some of their favorite dishes.
Don’t miss scrolling down after the recipe for more great brunch recipe ideas!
I’m a big hummus fan. Traditional hummus with chickpeas is easy to switch depending on my mood. Sometimes adding a little roasted red peppers or olives really hits the spot.
Other times, it’s bye bye chickpeas, hello black beans!
Using the same base recipe makes blacck bean hummus so good.
Tahini, garlic, lemon and a bit of oil if needed. I add a bit of cumin and salt. So easy!
Black Bean Hummus
Black Bean Hummus
Ingredients
- 1 15.5 ounce can no salt black beans, drained reserve liquid
- 2 cloves garlic
- 2 teaspoons lemon juice
- 2 tablespoons tahini
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cumin
- 1 teaspoon olive oil
Instructions
- Grind garlic in food procssor for about 1 minute. Add beans, salt, cumin, lemon juice. Grind into rough paste, about 2 minutes.
- Add tahini and oil. Grind into finer paste. Add reserved bean liquid 1 tablespoon at a time if needed to smooth hummus.
- Refrigerate up to 4 days. Serve with pita, naan or favorite vegetables.
More Brunch Recipes:
- Black Bean Hummus from Cindy’s Recipes and Writings
- Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
- Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
- Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
- Quinoa Masala Khichdi from Magical Ingredients
More Brunch Recipes:
- Black Bean Hummus from Cindy’s Recipes and Writings
- Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
- Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
- Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
- Quinoa Masala Khichdi from Magical Ingredients
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