Combining my two favourite beans and pulses, black beans and chickpeas (garbanzo beans) into this tasty black bean hummus spread. One of my many variations of hummus you can find on this site.
Start with my quick and easy hummus, add in a version of my re-fried black beans, mix them up and you have my black bean hummus.
Substitutes
I use tahini in my hummus, which is a sesame paste you often find in stores that sell Middle Eastern food. However, if you do not like the taste and texture of tahini, you can omit it in this recipe. Depending on how runny you want your hummus, you might have to add some more oil or faba water to your hummus instead of the tahini. Try adding a tablespoon of sesame oil to still get a hint of sesame in your finished dip.
Freezable
I often make a huge batch of regular hummus, pack it in portion-size containers and stick in the freezer. They last for at least three months in the freezer, but I sometimes have it for even longer and they are just as good. The portion-size cups are easy to just throw in my lunch box with cut vegetables or crackers. By the time lunch comes around, the hummus has defrosted. Give it a stir with a spoon and it will taste just like newly made. The portion-size containers I use are the ones you get sauce in when you get a takeaway and they are perfect to re-use for this purpose.
During the summer I always make sure I have a big batch of hummus of all varieties in the freezer, ready to bring to any picnic or potluck.
Variations
This black bean hummus is just one of many variations of hummus I have, why not start with my basic hummus recipe and then branch out to other flavours such as beetroot, wasabi and sun-dried tomatoes. I have a whole pinterest board dedicated to hummus.
For a delicious chickpea based salad dressing, try my falafel-ish dressing.
Black bean hummus
Ingredients
Blackbean base
- 400 g black beans canned, cooked
- 250 ml water
- ½ tsp chili powder
Hummus Base
- 800 g chickpeas garbanzo beans (canned, cooked)
- 3 tbsp Tahini
- 2 tbsp Cumin
- 3 tbsp Lemon juice
- 3 Garlic cloves minced
- 6 tbsp Olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
Black bean base
- Add the beans, water and chili powder in a pan.
- Cook under low heat for about ten minutes, stir occasionally.
- Mash the black beans with a fork and stir. Add a bit more water if the beans seems very thick.
- Cook under low heat for another ten minutes, keep stirring.
- Set aside and let cool for about ten minutes.
Hummus
- Drain the chickpeas but save the faba water (see tip below).
- Juice the lemon.
- Mince the garlic.
- Add the liquid ingredients first into your mixer, especially if you are using a standard mixer.
- Add the black bean mash, chickpeas and spices.
- Mix all ingredients until smooth. Possibly add more oil or some of the faba water until the hummus has reached your desired consistency.