Black beans two weeks in a row? … at least one is sweet and the other savory? Oh well, I’m over that embarrassment, because this is another tasty healthy recipe.
I adore hummus as a healthy snack option. And find it really difficult to get bored of something you can customize so easily when you make it yourself. Traditional hummus is made from garbanzo beans, but whenever I make the original version in my little 2 cup food processor, it never gets quite as smooth. So I typically opt for a softer bean and my first favorite type of bean – the black bean.
This spread/dip is thick enough to be used on sandwiches, but my favorite is just for packing a flavor punch with veggies. 🙂 For some extra color try different color carrots, home grown or pickling cucumbers, and heirloom baby tomatoes. Oh and for a little extra crunch I’ve thrown in some Nut-Thins – seriously so good especially with the hint of salt in the sea salt variety.
Black Bean Hummus
Makes 6 to 8, 1/4 cup servings
- 1 can black beans (~2 cups), rinsed and drained
- 2 T tahini
- 2 T olive oil
- 2 T lemon juice
- 1 clove garlic
- 1/4 c chopped green onion
- 1/2 tsp chili powder (your favorite kind), adjust for spiciness
- 1/2 tsp salt
- Pepper to taste
- Additional water to improve consistency if needed.
- Add all ingredients to a food processor (I used a 2 cup version) but you can also use the smaller bowl option on your large processor.
- Pulse and blend until smooth.
Yep, two steps – super simple.
Now you can pick your favorite veggies to accompany.
My other favorite hummus is the edamame hummus from Trader Joes.
What’s your favorite brand or type of hummus? What are your favorite snacking veggies?
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