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Black Bean Hummus

I used black beans in this recipe because I love their taste and nutritional profile—lots of antioxidants. Because the beans are pureed, you don’t get too much bang for your buck.

Recipe information

  • Yield

    serves 6

Ingredients

2 cups cooked black beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon chopped garlic
2 tablespoons water
1 tablespoon tahini
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh cilantro (optional)

Preparation

  1. Step 1

    Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.

  2. rebecca’s notes

    Step 2

    If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.

  3. storage

    Step 3

    Store in an airtight container in the refrigerator for 5 days.

  4. nutrition information

    Step 4

    (per serving)

    Step 5

    Calories: 145

    Step 6

    Total Fat: 4g (1g saturated, 3g monounsaturated)

    Step 7

    Carbohydrates: 21g

    Step 8

    Protein: 7g

    Step 9

    Fiber: 9g

    Step 10

    Sodium: 525mg

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
TagsHummusDipBlack BeanBean and LegumeVegetableSnackGluten FreeDairy FreeVeganVegetarianQuickEasyMake AheadMeal PrepFood ProcessorCookbooks
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