Being Greek, I love hummus. In all shapes and forms. I especially love making hummus with black beans! The black beans have such a natural creaminess already that you don't even need to add tahini (but you totally can if you want). The cayenne and cumin give it a nice Southwestern flavor, and you can dip just about anything in it!
Here's my take:
Black Bean Hummus
Here's my take:
Black Bean Hummus
- 1 15 ounce can of black beans, drained and rinsed
- 2 tsp olive oil
- 1 tbsp water
- 1 tsp fresh ground black pepper
- 1 tsp ground cayenne
- 2 tsp kosher salt
- 1 tsp cumin
Combine all ingredients in a food processor. Adjust thickness or creaminess as needed with water and olive oil. Serve with extra olive oil drizzled on top, as well as some cayenne, salt, and ground black pepper.
Serve with pita chips or whatever fresh veggies you like! This can also be used as a great spread on sandwiches.
