Black bean hummus makes a quick and easy appetizer that's healthy, vegan and gluten-free.
Course Appetizer
Cuisine Mexican
Keyword black bean hummus, homemade hummus, sun dried tomato hummus
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 48tablespoons
Calories 48kcal
Author Plating Pixels
Ingredients
2(15-ounce) canswhole black beansdrained and rinsed
1(15-ounce) canchickpeasdrained and rinsed
¼cupdrained oil-packed sun dried tomatoes
¼cupchopped green onionplus extra for garnish
4tablespoonstahini
3tablespoonsextra virgin olive oil
2clovescloves
1teaspooncumin
1teaspoondried oregano
1teaspoonsalt
½teaspoonblack pepper
Pita chips, fresh pita bread slices, or tortilla chipsfor dipping
Instructions
Add all ingredients (except pita chips) into a food processor.
Process until smooth and creamy, about 1–2 minutes, scraping sides as needed. If too thick, add water or olive oil, 1-tablespoon at a time.
Place in a bowl or dish and garnish with fresh sliced green onions. Serve with store-bought pita chips or desired side.
To make your own pita chips: Cut fresh pita bread into triangles. Lightly coat with olive oil and sprinkle with salt. Bake at 400º F. for 10–12 minutes, or until desired crispness.
Notes
Use high-quality and organic black beans and chickpeas for best flavor and texture.
You can use any store-bought tahini from white sesame seeds.
Use fresh garlic instead of powder for best flavor.
Feel free to add other spices such as chili powder or cayenne pepper.
Use extra virgin olive oil for rich flavor.
You can serve this hummus with whatever you like, but I recommend pita or tortilla chips.
You can prep this hummus in advance and store it sealed in the fridge for 1-2 days. Let sit at room temp a bit to soften before serving.