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.