Black Bean Hummus

We love Hummus around here. Thank goodness for Costco or we would have to take out a small loan to feed our hummus habit (do they have small hummus loans?). Well Greg likes to tease me that anything I make ha a combination of black beans, corn and cumin in it. Black bean burgers, Black bean soup, Black bean enchiladas, Black beans chicken casserole; what can I say? If it isn't broke...

Well when I tried this recipe at an emergency preparedness function, I was excited, another variation on black beans! And in a form I know my family will love. We made it last night for some friends for the first time and it turned out really good (which was risky because I didn't have a chance to test in advance because of fast Sunday) The only tricky part was finding one ingredient: tahini. It was in the kosher/ethnic food aisle. It's a paste so it was in a can. Several stores I checked didn't carry it but I finally found it last weekend at our closest grocery store. Go figure.

Easy to make, (2 minutes in the blender) cheap, and can easily be doubled and frozen. Plus it uses all shelf stable ingredients so it's a great food storage recipe.

Black Bean Hummus
via allrecipes.com


1 clove garlic (or garlic powder equivalent)
1 (15 ounce) can black beans
1 tablespoon olive oil
1 tablespoon water
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika


Mince garlic in the bowl of a food processor or blender. Add rinsed black beans, water and olive oil, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika. Serve with pretzels, pita chips, tortilla chips or crackers.