I adore hummus! Its creamy texture, bursts of fresh citrus, and hints of garlic all combine for a savory taste that tantalizes my taste buds!
Hummus is one of my favorite healthy go-to snacks and I always have a bowl of it at my parties. This version uses protein-rich fiber-filled black beans which make a wonderful variation on the traditional hummus recipe made with chickpeas.
Black beans are an excellent source of phytonutrients which provide antioxidant and anti-inflammatory benefits protecting our cells from free radical damage along with protecting our cardiovascular system. Black beans also contain good amounts of B vitamins, omega-3 essential fatty acids (ALA), magnesium, and iron.
I used raw black sesame tahini in this recipe because I like the intense sesame flavor it has. Raw black sesame tahini is rich in protein, calcium, B vitamins, iron, fiber, and essential fatty acids which help make this hummus nutrient-rich. If you can’t find it feel free to use regular tahini in the recipe.
To make the hummus smoky and spicy I added a smoked chipotle pepper in adobo sauce. I had some leftover chipotle peppers from making chili and decided to use it in this recipe. The smoked jalapeño pepper adds a wonderful smoky flavor and moderate heat that tastes fantastic with the creamy black beans, tahini, cilantro, lemon, and garlic. You can also use ½ teaspoon of smoked paprika and 1 small green jalapeño if you don’t want to use the chipotle pepper in adobo sauce.
I have made this recipe with homemade cooked beans and canned organic no salt added black beans from Eden Foods and it was good both ways. Feel free to use the canned beans for convenience and to make a quick batch easily. Eden Foods packs their beans in (BPA) Free cans and I like the taste of their beans. If you decide to use a different brand of canned beans with salt make sure you cut back on the amount of salt used in this recipe.
Once you blend all the ingredients together its addictive taste will have you eating the hummus off the spoon just like I did. Enjoy this Mexican inspired hummus with baked organic tortilla chips, flax crackers, pita bread, or fresh vegetables for your next snack.
For all you hummus lovers what is your favorite hummus? Traditional hummus or another variation? If you would like to contribute to the conversation, please take a moment to leave a comment.
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Smoky Spicy Black Bean Hummus
Vegan, Dairy-Free, Nut-Free
Makes 1½ cups
1—15 ounce can Eden Foods organic black beans or 2 cups cooked black beans
½ chipotle pepper in adobo sauce
2 tablespoons raw black sesame tahini (I used Living Tree Community Foods)
1 large peeled garlic clove—grated
1 tablespoon extra virgin olive oil (I used O jalapeño lime olive oil)
2 tablespoons filtered water
3 tablespoons fresh lemon juice
2 tablespoons cilantro leaves
½ teaspoon cumin
¾ teaspoon unrefined sea salt
1. Rinse and drain the black beans if using canned.
2. Place all ingredients in a blender or bowl of a food processor fitted with the S blade and blend until smooth and creamy. If hummus is to thick add additional water 1 teaspoon at a time.
3. Enjoy hummus immediately or place in an airtight container in the refrigerator for up to 7 days.