Make your own black bean hummus that is tangy and garlicky – perfect for dipping and taking in your lunch!
One of my favorite places to eat lunch with friends and co-workers is called Elote. It’s got a fun, hippie Mexican vibe, and they even have Luchador fights on the weekends. They’ve got an amazing chicken burrito that is covered in queso – you can’t really go wrong. One of their side options is a black bean hummus and carrots. I can’t eat raw carrots because of OAS (read more about OAS here!) so I always get chips with the hummus instead. Their hummus has an awesome tangy flavor. I wish I could eat there every day, but I can’t exactly afford (financially or health-wise) to eat there all the time!
I’m not really a bean person, but I do like black beans. I figured I’d try to make a black bean hummus like Elote’s! Mine ended up tasting a whole lot like regular hummus, but better! Justin likes his a little spicy, so you can always up the amount of cayenne for a bigger kick. This recipe easily scales up, and I plan on doubling it this upcoming week for taking in our lunches. It goes well with pita chips, corn chips, crackers or veggies. I’ve even had it on a salted rice cake!
Homegrown Spotlight: We’re working through our garden grown garlic! We are going to e super sad when it’s all gone. Hopefully it lasts a bit longer!
Have you had other hummus recipes made with other types of beans? Tell me about it!
Black Bean Hummus
- 1 can black beans
- 3 cloves garlic
- 3 T. olive oil
- 1 t. vinegar
- 2 T. lime juice 1 lime
- 1/2 t. cumin
- 1/4 t. kosher salt
- 1/8 t. coarse ground black pepper
- 1/8 t. cayenne pepper
- Drain and rinse black beans.
- Combine all ingredients in a food processor and blend until it reaches your desired consistency.
- Serve with pita chips, crackers or veggies.
Naturally Gluten-Free, Dairy-Free & Paleo