Black Bean Hummus

Looking back, it probably would have been smart to post this dip on Superbowl Sunday for all of you party people who love hummus. I apologize for my brain fart! But hey, this recipe can give you an excuse to have people over more often. A delicious hummus recipe is just as good of a reason as any.


This Black Bean Hummus is different from traditional hummus because it calls for black beans instead of chickpeas. I'm sure you could use a blend of black beans and chickpeas if you can't bear to part with the usual hummus bean, but I highly recommend giving the all black bean dip a try. In all other regards, this recipe is a lot like traditional hummus. It calls for a little bit of garlic for a punch of flavor, lemon juice to brighten the dip, yogurt to make it creamy and smooth, Tahini paste to give the dip a Mediterranean taste, and cumin to enhance the overall flavors even more. This recipe also calls for roasted red peppers, which I adore. Have you ever had roasted red pepper hummus? It's one of my favorites! In this dish, the roasted red peppers don't shine as much because the black beans have a more prominent flavor than chickpeas. Even though the tasty red peppers aren't the star, they certainly enhance the deliciousness of this dip.


Along with how awesome this dip tastes, it couldn't be easier to make. Just throw everything in a food processor, turn the sucker on, let it run for about 30 seconds, and you have yourself black bean hummus. And once the dip comes together, pour it in a serving bowl and serve with your favorite dippers. You could serve this recipe with veggies, chips, pita bread, crackers, or just pass around spoons and your guests will be plenty happy. Keep this recipe in mind for your next party or when unexpected guests arrive and you need a quick and unique dip to serve.

Black Bean Hummus (adapted from Your Homebased Mom)
(about 4 cups, or 16 servings)

3 cans black beans, rinsed and drained
1 tsp minced garlic
8 ounces roasted red peppers, drained
juice from 2 lemons
1/4 cup fat free plain yogurt
1 1/2 Tbsp Tahini paste
1/2 tsp cumin
1/2 tsp garlic salt

Add all of the ingredients to a food processor. Puree until smooth. Refrigerate until ready to serve. Hummus can be kept in the refrigerator for up to one week.

Print this recipe!

Nutritional Info
Servings Per Recipe: 16
Amount Per Serving:
Calories: 57.4
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 65.7 mg
Total Carbs: 8.8 g
Fiber: 3.1 g
Sugars: 0.6 g
Protein: 3.8 g

Pros:
-Very quick and easy to make
-Minimal dishes to clean
-Delicious alternative to traditional hummus
-Healthy-low in sodium, low in carbs, low fat, low in sugar, high in fiber

Cons:
-Tahini paste can be hard to find (most grocery stores sell it near the olive oil and/or international foods)

Elaine

8 comments:

  1. damn brain farts! the hummus looks so good elainer :) SEE YOU TOMORROW!

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  2. Yum! I WILL NOT buy store bought hummus anymore becuase handmade hummus is so much better it tasts like another food!This looks fantastic!

    ReplyDelete
    Replies
    1. Homemade hummus really does taste different and BETTER than store bought hummus. Homemade is always better!

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  3. Hi Elaine! I love making black bean dip/hummus but have never added greek yogurt before. That's such a great idea! I prefer homemade over store bought anyday!

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    Replies
    1. The greek yogurt makes it extra creamy, so I love adding it. And homemade is always better than store bought, hands down!

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  4. Oooo, this looks wonderful! I love hummus, and I love black beans....so this one is a definite YES! PINNED!

    Thanks! Joy (Yesterfood)
    http://yesterfood.blogspot.com

    ReplyDelete
    Replies
    1. Sounds like we like the same kind of food. You are going to love this recipe, Joy!

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