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.
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.
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.
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.
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
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- 8 oz canned black beans
- 8 oz canned chickpeas ( skins removed)
- ½ cup tahini
- 2-3 cloves garlic
- juice from one lemon
- 2 tablespoons cilantro (chopped)
- ¼ teaspoon cayenne
- ½ teaspoon cumin
- ¼ cup water
- ¼ cup + 2 tablespoons olive oil
- salt + pepper
- 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.
I love humus, my favourite used to be one with big chunks of black olive in it but I haven’t found one similar over here yet. Now I think I might just make my own. Thanks for the inspiration!
Hummus is our go to food when it’s too hot to cook, which apparently started yesterday. This recipe is going to come in handy!
Deeelish…have made all of your humus recipes and this turned out to be our Fav! Great with tortilla or corn chips, crackers or veggies. Thanks for sharing ; )
Looks amazing! Hummus is a staple around here too. sharing on weekend reflections this morning.
This looks SOOO delicious. I can’t wait to try it.
xx Sarah | Loser Girl Wins
I originally got the chickpea skin removal trick from Deb at Smittenkitchen.com. Honestly, it’s a homemade hummus game changer.
OMG!!!!!!! Im From Venezuela! No wonder you cook with black beans, I move to mexico this year and havent found a lot of good recipes!! Yai!!! You guys are great!
PD: Do you guys speak spanish?
when I was a little girl back in Venezuela I hated hated hated caraotas (Black beans). Now I love them! Great marriage between chickpeas and caraotas thanks! Saludos to your mamá!
yummm… that looks sooo good!!
This sounds great and I cannot wait to try. Will you lovelys be putting this years recipes in you recipe section soon? Ild like to be able to reference this for the summer! Xo
I made this last night to bring to work today – everyone loves it! They are choosing it over store bought hummus every time! Thanks for a great recipe – I will definitely make it again.
This looks fantastic! I have never made hummus but will have to try this because it looks so easy and I heart black beans 🙂
I will try this! Looks yummy 🙂
Humus ! I love doing it. I will test your recipe. Thank you !
I was never sure how long home-made hummus would last- I’ve probably tossed batches that were still okay and this one looks like it makes a lot. Good to know… can’t wait to try!:)
Looks super delish–love this twist on my favorite vegetarian snack!
That looks yummy! Except the cilantro. I’m one of those people that think cilantro tastes like soap. I’ll have to try this recipe without cilantro though! I’ll also be too lazy to take the skin off the chickpeas. After I mix it all up in my vitamix, I can never tell the difference between skinned and not skinned chickpeas.
Hummus with capsicum = bliss! This looks delicious and I’m loving the addition of black beans
This looks yummy!