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On a wooden cutting board, a photo taken from above, a blue plate with black bean hummus in the middle, to the right hand side a handful of tortilla chips.
Print Recipe

Black bean hummus

Combining my two favourite beans and pulses, black beans and chickpeas (garbanzo beans) into this tasty black bean hummus spread.
Prep Time10 minutes
Cook Time20 minutes
Cooling time10 minutes
Total Time40 minutes
Course: Side Dish, Snack
Cuisine: Basics
Keyword: Black beans, Chickpeas
Servings: 8 portions

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.

Notes

When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Save the faba water from the chickpeas to make vegan mareunges.