Black Bean Hummus

Posted by on Jan 5, 2014 in Recipes | 0 comments

Okay, I’m a sucker for hummus, as you can no doubt tell from this blog. That’s one of the reasons why I love Somer McCowan’s Green Smoothie Challenge. Because what’s not to love about eating up to a cup of hummus a day with plenty of fresh veggies? I’m on day five and I have been eating so many carrots and sugar snap peas dipped in hummus that it almost feels like I have been eating nonstop. It is seriously enjoyable. 

I have been experimenting with creating hummus from different beans and legumes for the past month or so, after my partner realized that chickpea-based hummus makes him sleepy.  This black bean hummus is a total winner. With rich black beans, refreshing lime juice, just enough tomato and creamy hemp seeds, this hummus feels like decadent treat even though it’s totally good for you.

Black Bean Hummus
Yields 48
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Total Time
5 min
Total Time
5 min
  1. 2 cans of black beans, one with liquid and one drained (or 3 1/2 cups of cooked black beans and 3/4 cup of water or liquid they were cooked in)
  2. 1/4 cup lime juice
  3. 2 small campari tomatoes
  4. 1/4 cup hemp seeds
  5. 1 tsp salt
  6. 1 tsp onion powder
  7. 2 cloves of garlic
  8. 1/4 - 1/2 cup of water (as needed to get right consistency)
  1. Place all ingredients except additional water in blender and blend until creamy and smooth.
  2. If needed, add additional water 1 tbsp at a time and blend until you get the right consistency.
  1. Serving size is 1 tbsp.
Vegan Sweet and Simple
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