Lazy Budget Chef: Best Ever Black Bean Hummus Recipe

Monday, February 12, 2018

Best Ever Black Bean Hummus Recipe

I’m not really a sports person except every two years during the Winter and Summer Olympics. The Olympics is my Super Bowl. My World Series. For 18 days I am parked in front of the TV, chips at the ready.

Well I might be ready but my chips aren’t. They need dip.

Most hummus recipes are made with garbanzo beans (also called chick peas.) I’m doing something a little different and using black beans to make black bean hummus. The black beans take less time to rehydrate in my Instant Pot (<—big ol affiliate links in this post!) than garbanzo beans but most importantly, I came up with this recipe when I wanted to eat hummus and only had black beans in the house.

Easy Black Bean Hummus Recipe


how ot make black bean hummus recipe
Keep reading! This is an easy recipe - promise!

You will need:

2 Cups of black beans (either canned or rehydrated and cooked)

2/3 Cup of Tahini

3/4 Cups of lemon juice

2 Cloves of diced garlic (approximately 1 tablespoon) – more or less to taste

1/4 Cup of black olives

1 Teaspoon of Salt


Step by Step How to Make It:

1. Thoroughly mix together the black beans, tashini, lemon juice, garlic, black olives, and salt.
You can use a blender, food processor, or do what I did and mash the ingredients together with a potato masher in a mixing bowl because my blender isn’t powerful enough to do the job.

And that’s it! You can serve this black bean hummus chilled or at room temperature and with a variety of dipables. I’m using pretzel thins here but you can use pita bread or chips, vegetables, or your favorite cracker. Heck sometimes I use black bean hummus as a sandwich spread or condiment.

Yum!

best ever black bean hummus recipe
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