How To Make Spiced Black Bean Hummus
Spice up your dip with this cumin and cayenne-flavored black bean hummus recipe! It’s the perfect party dip served alongside crackers, pita, or veggies.
In a food processor or blender, combine the lemon juice and tahini. Blend together.
With the processor running, pour in ½ cup of olive oil and blend for another 1 minute, scraping down the sides of the processor halfway through.
Add the chickpeas, salt, cumin, and cayenne and blend for about 30 to 60 seconds, then scrape down the sides again.
Add the black beans, sesame oil, and garlic and blend again, adding water, 1 tablespoon at a time, as needed while the processor is running until the hummus is smooth and the chickpeas and black beans are completely broken down.
Season with more salt to taste.
Transfer to a bowl and use the back of a spoon to create a well in the center. Pour in the remaining tablespoon of olive oil.
Serve with preferred whole wheat or gluten-free crackers, pita, or vegetables. Enjoy!
Note that you may have some dark specks from the black bean skins.
- Calories: 685.51kcal
- Fat: 47.72g
- Saturated Fat: 6.48g
- Monounsaturated Fat: 26.86g
- Polyunsaturated Fat: 11.59g
- Carbohydrates: 50.92g
- Fiber: 17.41g
- Sugar: 5.11g
- Protein: 19.59g
- Sodium: 682.38mg
- Calcium: 226.12mg
- Potassium: 638.93mg
- Iron: 6.49mg
- Vitamin A: 6.98µg
- Vitamin C: 10.13mg
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