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Black beans hummus is a healthy and delicious snack. Black beans are a healthy food by themselves, but when combined with tahini and spices, they become a healthy black beans hummus dip!
It must look like all I do is think up recipes for breakfast items and hummus. I do admit that I like hummus, but what I like more are black beans. Not just for their nutritional properties, but also for their taste. I love the versatility of black beans in meatless dishes, and as a source of protein, they have me won over.
In the summer, I like to make Steelhead trout and serve it with mango and black bean salsa. Sometimes I make it spicy, and sometimes mild, but always with a load of grilled veggies.
Today I am making black beans hummus. The Husband and I sometimes go to a little pub on Mass Ave (in Indianapolis) called Chatham Tap. It seems like we go there not at all hungry, but by the time we leave, we have completely devoured a plate of their black beans hummus and fresh chips. It really is good, even if you aren’t hungry. ????
This is my tried and true recipe for this tasty little dip. Serve it with baked pita chips, carrot chips, or just plain old tortillas. You can’t go wrong.
I hope you like this black beans hummus dip recipe.
Total Servings 2 cups
5 minPrep (inc. refrigeration & rest time)
5 minTotal Time
Ingredients
- 2 15-ounce cans black beans, rinsed, drained
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup fresh lime juice
- 1/4 cup (packed) chopped fresh cilantro
- 4 green onions, sliced
- 2 tablespoons olive oil
- 3 large garlic cloves, minced
- 2 teaspoon ground cumin
- 1 teaspoon cayenne pepper-or a little less if you don’t like it spicy
Instructions
- Put the ingredients on a food processor or blender and puree.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
- This really tastes better the next day once the flavors have a chance to meld.
