Recipe: Black Bean Hummus

All I can say is, after eating this hummus, you will never again be satisfied by store bought.  You have been warned.

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Black Bean Hummus

Ingredients:

2 cans garbanzo beans, drained

1 can black beans, drained

3 tbsp. sesame seeds

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 1/2 tsp. cumin

1 tsp. salt

2-3 cloves garlic or 1 tsp. garlic powder

3/4 tsp. coriander

3/4 tsp. onion powder

2 dashes cayenne pepper

Combine all ingredients in blender or food processor.  You can grind the sesame seeds first in the food processor, or just leave them whole.  I do it both ways and I am not bothered by whole seeds, so choose your preference.  Blend to a smooth texture.  With the Vitamix, I use the tamper to move everything down toward the blades, but if you need to stop your food processor and stir it around for this purpose, do what you need to do to get it all smooth.

That’s it.  It’s too easy not to try.  Play around with the spices and customize it to your own tastes.  Don’t be afraid to add extra flavors or reduce others.  It can be really fun to experiment with the flavors.

A word to the wise…If you’re trying to get a photo of this stuff, you had better work quickly.  I turned my back for a split second and little sister had already swooped in.

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4 thoughts on “Recipe: Black Bean Hummus

  1. Oh, I miss hummus (sesame is our worst allergen, followed by nuts, dairy, eggs and mustard). But I bet this would work with sunflower seeds or sunflower seed butter—I’ve made successful faux-hini sauce that way. 🙂

    • You could even just leave the seeds out of this one to make it safe. I have actually made it without them before because I just forgot to put them in. If I hadn’t seen them on the counter as I was chowing down, I might not have even noticed. There are so many other flavors, they really won’t be missed.

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