For some reason, I have been on a black bean kick lately. There are just so many great black bean recipes out there! So, why not combine two things that I really love? Black beans and hummus! In this hummus recipe, I skip the garbanzo beans altogether. I love traditional hummus but this is one of my favorite ways to mix things up. This is a great snack that is loaded with both fiber and protein. If you are following a clean eating diet, you will want to skip the store bought pita chips and make your own. To do this, simply toast whole wheat pita bread in the oven for 15 minutes. I like to spray a little olive oil on the pitas before I toast them and sprinkle with chili powder and a touch of cayenne.
Speaking of clean eating, this recipe has more olive oil in it than my clean hummus recipe. To adjust this I recommend that you start with dried black beans and cook them yourself. You can then use a bit of the reserved cooking liquid to get your hummus to the appropriate texture. This is a great way to lighten up and use less oil. As an added bonus, when you start with warm beans you end up with an amazing hummus. The reason is that the heat helps cut the acidity of the garlic and also helps the flavors to really combine.
Black Bean Hummus
2 cups cooked black beans (or one can)
4 cloves garlic
1/3 cup tahini
2 T olive oil
Juice of 1 lemon
1/4 cup cilantro
¼ tsp ground chipotle pepper
1 avocado, diced
1 roma tomato, diced
1. In a food processor, combine black beans, garlic, tahini, olive oil, lemon juice and cilantro. Pulse until combined. You may need to add in a little extra lemon juice or water to get the consistency just right.
2. Place in serving bowl and top with avocado and roma tomato. Enjoy!
Give this black bean hummus recipe a try and let me know what you think. It also works great in a wrap or at the bottom of a Mexican pizza. I really like this variation of the original.