top of page

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.

#Dip #Beans #21DayFix

Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page