Black Bean Hummus

Do you love chickpea hummus?  Well here’s any easy version using canned black beans, and everyday pantry ingredients (no tahini!).  Great on tortilla or pita chips and veggies, or as a sandwich spread – just like it’s lighter-hued cousin.

I add in some sour cream for a smooth, spreadable result.  Try adding some fresh chopped cilantro and jalapeno for a kick!

The point is to really blend it well – at least several minutes.  It’ll be smooth and creamy and perfect!

Black Bean Hummus

Yield about 2 1/2 cups.

  • 2-15 ounce cans reduced or no sodium black beans,
  •      rinsed and drained
  • juice of a whole lime
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 cup reduced fat sour cream

Process all ingredients in a blender or food processor until smooth, scraping down sides as needed, 3-5 minutes.  Serve cold as you would chickpea hummus, or use as a spread on sandwiches.  Enjoy!



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