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.
Serves:
Ingredients
- ¼cupfresh lemon juice
- ½cuptahini
- ½cupolive oil,divided, plus 1 tbsp
- 1canchickpeas,drained and rinsed
- kosher salt,to taste
- 1tspcumin,ground
- ½tspcayenne pepper,plus more to taste
- 1canblack beans,drained and rinsed
- 1tspsesame oil
- 4garlic cloves
- water,as needed
- gluten free cracker,or pita or fresh vegetables, for serving
Instructions
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In a food processor or blender, combine the lemon juice and tahini. Blend together.
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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.
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Add the chickpeas, salt, cumin, and cayenne and blend for about 30 to 60 seconds, then scrape down the sides again.
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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.
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Season with more salt to taste.
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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.
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Serve with preferred whole wheat or gluten-free crackers, pita, or vegetables. Enjoy!
Recipe Notes
Note that you may have some dark specks from the black bean skins.
Nutrition
- 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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