Spicy Black Bean Hummus

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.

 

Spicy Black Bean Hummus can be completed in absolute minutes.  That gets you out of the kitchen and the party started at just about the same time.  I am all about a party. The smallest excuse becomes an event.  If a friend comes over to visit – it’s a party. A mere mention of a special day such as ‘grandparents day’ – it’s a party.  I seriously can’t look at a calendar.  Well, this dip is perfect for such a time.  It is creamy as the original hummus we all know and love but you add in the black beans and you get more texture along with all of it’s wonderful health benefits.  Serve it with your favorite chips and vegetables. Then you can enjoy it with your family and friends and get lots of complements at the same time.

Spicy Black Bean Hummus

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 3-1/2 to 4 cups dip

Serving Size: 1/4 - 1/2 cup maybe

Ingredients

1 can (15 oz.) Black Beans, drained and rinsed

1 can (15 oz.) Chickpeas (garbanzo), drained and rinsed

3 garlic cloves, finely minced

1/4 cup Tahini

4 Tablespoons fresh lemon juice

2 teaspoons ground cumin

1 teaspoon sea salt

Directions

To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.

Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.

You know how 'they' pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.

Another very popular hummus recipe I have on the blog is Roasted Red Bell Pepper Hummus. Take a look and see what you think.

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours.

You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.

http://veganinthefreezer.com/2014/05/02/spicy-black-bean-hummus/

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.

 


Comments

Spicy Black Bean Hummus — 48 Comments

  1. Yum! I just wrote a hummus recipe made by hand earlier this week because I don’t have a food processor, but I think I’m getting one for Mother’s Day! I’m pinning this as one of the first recipes I will try :) Thanks!

  2. What a great idea. I have both black beans and chickpeas in the fridge, as I typically keep both on hand. I cook dry beans in the slow cooker so I don’t need to rely on canned beans. I love hummus so I can’t wait to try this tomorrow.

    • Thanks Christie! Yes, a blender will work. To get it going you will need to turn off the motor and push it down with a wooden spoon every few seconds. You will have to work at it a little harder.

  3. Hi again. Would it be possible to cook Chick Peas and Black Turtle Beans in the slow cooker together as I prefer those to tinned stuff?
    If it is possible please could you give me instructions as I would love to make this hummous but want to use the non tinned stuff.
    Thank you.

    • Hi Kathy, Yes, you sure can make them from scratch in the slow cooker. The fastest is a two day process. Soak the beans in a large pan covered with at least 4″ of water. Let set over night. Drain in the morning and put the beans in the crockpot. Add salt and pepper too if you like. Cover with water by at least 3″ and cook on HIGH 8-12 hours. Check them at 8 hrs. – and then every hour after that. You may have to add more water but add warm or hot water. I did this just yesterday for some soup. Drain again and then continue with the measurements in the recipe above.

      • Thank you again Ginny. I will end up being a halfway decent cook with your help.
        I am so glad I found your site. Thank you again.
        Will let you know how it turns out.

        • Hi Ginny. I made it from scratch and it was divine. I filled lots of small freezer pots – just enough for one person – and it was perfect for a snack.
          All gone now so will be making more but I fancy trying it with butter beans for a change.
          Will let you know how it turns out.

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  10. Hi Ginny. Just waiting for the butter beans and chick peas to cool down.
    I wanted to find out about cooking and freezing beans/pulses. I did some searches and everyone gives a different version – very confusing.
    Some say leave liquid in the container – others say not to.
    Could I ask you to have a go and let us all know how to do it properly please?
    Also would it be possible to slow cook and freeze different types of pulses/beans together and then freeze the?
    Lots of work for you I know but I am sure I am not the only person who would be very grateful.

    • The easiest question first – yes, you can cook different varieties together and then freeze them. Now for leaving the liquid in the container. I am assuming you mean the broth or water that you used in cooking the beans. Yes, you can leave the liquid with no problem. The process is the same – as in a soup. Then drain after you defrost if you just want the beans. You may also drain and freeze them but they do not keep their quality as long (I would only go for 1 month) because they have a better chance of getting frost crystals and/or freezer burn. I do them both ways. Hope this helps a little. I am freezing some lentils right now that I had as a salad so there is no liquid. But after I defrost them I am turning them into a soup.

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