Last week, I shared my how-to for sprouted black beans, and now I’ve been enjoying putting those to use in all kinds of fun ways. This one, though, is my current favorite. Whether you use black beans or not, this recipe is a real winner. Simple, delicious, nourishing, and versatile.
Anyone else out there love hummus? I am hooked. Now, typically, I stick with chickpea hummus (find my favorite recipe for that HERE), but it’s fun to get creative in the kitchen. During stressful times, I actually find it incredibly cathartic. Likely, because for me creativity in cooking is like play, and play is powerful.
So, now onto the recipe. I hope you enjoy this as much as we did. I’ve made two batches this week already. It’s even toddler approved and a hit with Evie! Try dipping your favorite chips, topping your favorite salad, or enjoying straight out of the bowl. YUM!
ENJOY!
black bean hummus
WHAT YOU NEED:
- 1 cup black beans*
- 1 tablespoon olive oil
- 1/4 cup tahini
- 1+ teaspoons sea salt (I really love salt)
- teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- bonus points if you add a splash of your favorite hot sauce.
*I used my sprouted black beans, but you can use canned black beans or rehydrated dried ones
WHAT YOU DO:
Prepare your black beans, depending on which kind you’re using. If using sprouted or rehydrated beans that need cooking, place in a pot with 1 cup water, and bring to boil, then turn to simmer and cook until they’re soft and most of the water has cooked down.
Now, add all ingredients to a food processor or Vitamix and blend until creamy and smooth. If needed, drizzle in a little extra olive oil.
Enjoy! We love this with taco bowls, as a dip for our favorite chips, and straight out of the bowl with a spoon.
Enjoy friends! I hope you enjoy this one. If you do, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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