This is almost always part of my Sunday night prep. I use hummus to dip veggies in and as a spread on wraps, and my girls love to dip pretzels, carrots and crackers into hummus. It only takes a couple minutes to make and will keep fresh in the refrigerator all week.
When I’m making hummus, I start with 2 – 15 oz cans of black beans, or one large 29 oz can. I use black beans in place of the more traditional garbanzo beans to make hummus since I use black beans in so many other recipes. There are roughly 3 cups of black beans in the 30 oz of beans, but I only use 2 cups of them in this hummus recipe. Then I reserve the extra cup to use for another meal. I will use them in quesadillas or salads, so it’s nice to have some drained, rinsed, and ready to go for that next meal.
When you drain the black beans, reserve the liquid from the cans. I mix all the ingredients together in a food processor, and then add a tablespoon of the liquid at a time until it is the perfect consistency. I love to use roasted garlic in this recipe when I have some. When I use roasted garlic, I will use two cloves, as opposed to one clove.
Currently, I buy Eden Organic Black Bean in the BPA-free cans, but since I use beans on a regular basis I just started looking into canning beans myself. It will save me lots of money, and I can be sure there are no chemicals in the cans!
|Black Bean Hummus||
- 2 cup black beans, drained. Reserve liquid.
- 1 garlic clove
- 2 tbsp tahini
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp paprika
- pinch of cumin
- 1 tbsp olive oil
- 1 – 4 tbsp reserved liquid
- Add all the ingredients to a food processor, except the liquid reserved from beans.
- Mix until smooth.
- Taste and add any additional spices.
- Add one tbsp at a time of the reserved liquid until you get the consistency desired. I usually add 3 tbsp.