Spicy, smooth, homemade black bean hummus is just a page scroll and a quick puree away.
I have to give recipe credit to my husband on this one. He was inspired to make his own recipe after we got really into hummus about 5 years ago. I don’t know about you, but we can go through one of those small 10oz tubs of hummus in about 60 seconds {okay, one afternoon}. It seems like as soon as we remove the package seal, it’s gone. So we thought maybe we could try to make a double or quadruple batch of this black bean hummus and have enough for snacks plus some to pack in lunches.
Can we just chat real quick about why hummus is such a fantastic snack? First of all, it is rich in protein so it can help fight hunger cravings and even balance blood sugar. Secondly, hummus is high in fiber so it helps keep you full until your next meal {isn’t that exactly what we want our snacks to do?} What more could you ask for?!
Now for you thrill seekers out there, you are more than welcome to take this recipe up a notch by adding an additional flavor to the mix. One of the beautiful things about hummus is that the varieties are limitless so have fun and try something new!
Ideas for flavor variations:
-Roasted garlic
-Spinach
-Cilantro
-Roasted red pepper
-Beet
-Sun-dried tomato
If you prefer a more traditional hummus, switch out the two cans of black beans for another 2 cans of chick peas.
| Prep Time | 10 minutes |
| Servings |
cups
|
- 2 15oz cans black beans drained
- 2 15oz cans chick peas drained
- 2 Tbsp vinegar
- 2 Tbsp lemon juice
- 1/2 medium onion
- 4 cloves garlic
- 2 jalapenos stems removed
- 1/3 cup olive oil
- 3 Tbsp tahini
- 1/2 tsp freshly ground black pepper
Ingredients
|
|
- Add all ingredients to a food processor and combine until smooth.
