Black Bean Hummus

You can make hummus with basically any bean, and I have. Black beans make a great hummus, they have a distinct flavor and you can also switch up the styles with varying addtions. This is also one of my few hummus recipes in which I don’t use cumin. It just doesn’t taste right with black beans! This recipe is a basic black bean hummus, and I will include some variations at the end.

Makes about 2 cups or so:

-1 1/2 cups black beans (boiled and strained…save the juice) This also equals to one 15oz can organic black beans

-1 tbsp olive oil

-1 tbsp soy sauce 1 clove garlic or about 1 tbsp store bought mince garlic (these come in glass jars)

-1/4 cup roasted red peppers (or store bought, these come in glass jars)

-juice of 1 small lemon or 1/2 large lemon

-1 tbsp chives (fresh or dried…preferably fresh)

-1 tbsp dried parsley 1 tsp honey

-1 tsp chipotle sauce (can get from the canned chipotles…for more info see my chipotle hummus recipe)

-salt and pepper to taste

Blend all ingredients together in a food processor or high powered blender until creamy. If you need more liquid, use the juice from the beans to make it so.

Serve with veggies or chips, or just eat it plain like I do!

A couple variations…

Southwestern Black Bean Hummus – Add about 1/4 cup roasted corn to the mix, as well as about a tbsp chopped tomato top with corn salsa and enjoy!

Spicy Smoky Chipotle Black Bean Hummus – Along with the tbsp chipotle, also add 1 chipotle pepper, and 1/2 tsp