Black Bean Hummus
Given the carb content of beans, we suggest serving this rich black bean hummus with vegetables such as celery, bell pepper or jicama, or use it as a sauce for a lettuce-wrapped sandwich. But most importantly, get creative! We made this black bean hummus as a way of adding flavor and nutritional value to your meals, and with versatility in mind. Want a white hummus? Sub great northern beans. Don’t like black beans? Use pinto. You get the idea.
Total Time: 2 hrs. 15 min. Prep Time: 15 min. Cooking Time: None Yield: 6 servings, about ¼ cup each
21 Day Fix servings:
1Y, 1/4 tsp
Ingredients: 1 (15-oz.) can black beans, drained, rinsed (reserve liquid) ¼ cup low-sodium organic vegetable broth 3 Tbsp. tahini (sesame butter) 3 cloves garlic, coarsely chopped 2 Tbsp. fresh lemon juice Sea salt (or Himalayan salt) (to taste; optional) Ground cayenne pepper (to taste; optional)
Preparation: 1. Place beans, broth, tahini, garlic, and lemon juice in food processor (or blender). Pulse until smooth. If hummus is too thick add 1 Tbsp. reserved liquid at a time until hummus is desired consistency. 2. Season with salt and cayenne pepper if desired. 3. Refrigerate 1 to 2 hours to allow the flavors to blend.
