Several weeks ago Tessa came home from the local Hillsboro Farmer’s Market where she had been working, raving about a black bean hummus she had tasted from one of the vendors at the market. Our neighborhood Fourth of July BBQ was the perfect time to try it out. It was a hit.
The flavor combination is great -black beans, garlic, roasted red peppers, tahini and features Charles’ Garlic and Herb Spice Blend. Hummus is usually made with garbanzo beans but the black beans are a fun and flavorful change.
Everything is blended in the food processor so it is quick and easy to put together.
I served it with some pita chips I made out of flat bread. You can find my pita chip recipe here. It’s great with regular tortilla chips too. It would also make a great dip for fresh veggies. I think just about anything would taste could dipped in black bean hummus.
Black Bean Hummus Recipe
Black Bean Hummus
- 3 cans black beans rinsed & drained
- 1 garlic cloves I used 2
- 8 oz jar roasted red peppers drained
- 1 tsp Hartz Garlic & Herb Spice Blend
- 3 lemons juiced (I used 2)
- 1 tsp kosher salt
- 1/4 C plain greek yogurt
- 1 tsp ground corinader
- 1/2 tsp cumin
- 1 1/2 Tbsp tahini Paste
- Combine everything in a food processor
- Puree until smooth
- Refrigerate until ready to serve
- Serve with pita chips, chips or fresh veggies
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