Hummus is traditionally made with chickpeas, but now that we’ve tried it with black beans we might like this velvety rich version even better. Pack some into a small container and try it in your lunchbox with carrot sticks and celery, or be daring and pair it with cheese or turkey in a sandwich.
Black beans are delicious, versatile, and inexpensive—what we call a “pantry staple,” because they’re so good to have on hand. They’re also one of the best sources of
health-boosting fiber on the entire planet. Plus, they’re loaded with
protein, and your body digests them slowly—which means they’ll give you lots of
energy for a long time. And, as if that weren’t enough, they have tons of vitamins and antioxidants as well!
Hands-on Time: 15 minutes
Total Time: 15 minutes
Makes: 8 servings (about 2 3/4 cups)
- Can opener Colander or strainer
- Measuring spoons
- Food processor (adult needed)
- Rubber spatula
- Serving bowl or lidded container
- (15-ounce) can black beans, drained and rinsed
- Tablespoons tahini (sesame seed paste)
- Garlic clove, chopped
- Tablespoons fresh lime or lemon juice
- Tablespoons cold water
- 1⁄8 teaspoon cayenne pepper (if you like it spicy)
- Put all the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth. Now taste it. Does it need more lime or lemon juice? More spice? If so, add it and taste again.
- Using the spatula, scoop the dip into the serving bowl or lidded container.
- Serve right away or cover and refrigerate up to 5 days.
When you add the beans, add one or more of these:
- Tablespoons chopped fresh parsley, cilantro, or basil leaves
- Grated zest of the lime or lemon you’re using
- 1 teaspoon chopped jalapeño peppers or hot sauce
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