If you're hummus obsessed like us, you're going to love this. I thought hummus couldn't get any better than in its pure, classic form (see our favorite recipe here!), but this black bean hummus might be even better. It's SO delicious. We can't get enough of its flavor - the cumin, salt, and lime juice make it irresistible, and using black beans means it's extra creamy.
- As a dip served with TONS of fresh veggies (cucumber, carrots, celery, broccoli, mushrooms, grape tomatoes, etc.)
- As a sandwich spread (personal favorite combo - toasted Ezekiel bread, a giant spoonful of hummus, sprouts, tomato, cucumber, and pressed tofu)
- As a topping on baked sweet potatoes with fresh green onion sprinkled on top
- Straight up on a spoon
Black Bean Hummus
2 15-oz cans black beans, drained and rinsed
1 lime, juiced
2 1/2 tbsp tahini
1 clove garlic
1 1/4 tsp cumin
1/2 tsp sea salt
4 tbsp water
Add all ingredients to a food processor or high speed blender and blend on high until creamy. Adjust water as necessary to reach desired consistency.