Black Bean Hummus

Black bean hummus (click through for recipe) Hummus is an absolute staple at our house. If dinner is taking a bit too long to get done, we'll usually end up munching on hummus and chips. We have a go-to, store-bought variety we stock up on (Spicy Three Pepper from Athenos!), but when I make my own I love to change it up.

Black bean hummus (click through for recipe) I'm a big, big fan of black beans. I get it from my mother, a South American lady herself (she's originally from Venezuela). So I thought I'd give black bean hummus a try. I really love this particular recipe. The addition of black beans makes this feel more hearty and taste a little more earthy. Give it a try, see what you think. You can kick up the heat by adding more cayenne or some red pepper flakes. 

How to make hummusBlack Bean Hummus

8 oz (canned) black beans
8 oz (canned) chickpeas, skins removed
1/2 cup tahini
2-3 cloves garlic
juice from one lemon
2 tablespoons chopped cilantro
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/4 cup water
1/4 cup + 2 tablespoons olive oil
salt + pepper

Drain the beans. Remove the chickpea skins. This is optional but will result in a smoother hummus, which I really like.

How to make hummus In a food processor, combine all the ingredients except the olive oil and salt + pepper. Process until smooth and thick. With the processor turned on, slowly stream the olive oil into the hummus. Taste and add salt + pepper to your liking. 

Black bean hummus (click through for recipe)Drizzle a little more olive oil over the top just before serving. If you don't eat all this hummus at once, you can store it in an airtight container in the refrigerator for up to two weeks. If it begins to dry out, stir a little more olive oil into the hummus before serving. Happy snacking! xo. Emma

Credits // Author: Emma Chapman, Photography by: Sarah Rhodes and Emma Chapman. Photos edited with Celeste of the Fresh Collection

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