Black Bean Hummus
This hummus comes with raves attached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread.
Black beans are blended up with avocado, lime juice, and tons of spicy and savory seasonings in this easy hummus that's sure to be a hit at your next party.
Black beans are blended with cilantro, lime juice, and sesame oil in this quick and easy hummus dip or sandwich spread made without tahini.
This is a creamier variation on traditional Middle Eastern Eastern hummus using black beans instead of garbanzo beans.
Black beans make a delicious and healthy alternative to the usual garbanzo beans in hummus - your vegetarian friends and family will thank you!
This tahini-free version of hummus uses canned black beans in addition to garbanzo beans. Serve with pita bread and your choice of fresh veggies.
Black beans blended with lemon juice, basil, and garlic powder give a different spin on hummus that can be used as a dip or as a spread for sandwiches.
What a great recipe:) I made a few changes that made this the best hummus I ever had (my family thinks so too). It tastes wonderful with either black beans or the traditional chick peas. I reduce the amount of tahini to 1 Tbs. (we don't like a strong tahini taste - too bitter). I also increase the amount of beans I use to almost 2 cans worth (I use dry beans). I use water instead of bean liquid and omit the cumin. I really like the flavor without cumin so I decided not to add it. The last ingredient I add is 1/2c. of sour cream. This gives it a little bit of a creamy texture and gives it a perfect finish. I think this is the secret ingredient for hummus. Yum!