Ingredients (13)
- 1 (15-ounce) can no-salt-added black beans (preferably organic), rinsed and drained
- 1 garlic clove, minced
- 2 tablespoons tahini
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon water
- 1/2 small jalapeño pepper, seeded
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro, washed and stemmed
- Pita or tortilla chips
Nutritional Information
- Calories178
- Fat7.83g
- Saturated fat1.12g
- Trans fat
- Carbs20.52g
- Fiber8.25g
- Sugar0.5g
- Protein7.91g
- Cholesterol
- Sodium302.9mg
- Nutritional Analysis per serving (4 servings) Powered by
Once upon a time, hummus meant one thing: a dip or spread of garbanzo beans with lemon, tahini, olive oil, and spices. No more, though. These days, hummus can mean a whole buffet table’s worth of delicious spreads, made with all kinds of beans and vegetables. Here, canned black beans stand in for the traditional legume, for intriguing (and just plain tasty) results.
For more homemade hummus, check out our Easy Hummus, Hummus with Kalamata Olives, and Spicy Carrot Hummus. For more black bean-based meals, see our Cuban black beans recipe.
Instructions
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1In the bowl of a food processor, combine the black beans, garlic clove, tahini, vinegar, lime juice, water, jalapeño, olive oil, cumin, salt, and black pepper. Process on high until well combined and smooth. (Add additional water if you prefer a hummus that’s less dense.)
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2Add half the cilantro and pulse a few times until the leaves are chopped and incorporated into the hummus.
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- 3Transfer the hummus to a serving bowl, sprinkle with the reserved cilantro, and serve with pita or tortilla chips.
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