YUM YUM GET YA SUM!
Black bean hummus is a great substitute for traditional hummus with an added kick. It’s dippable, spreadable, and super easy to make! And instead of adding 6 or 7 different seasonings like you could in traditional hummus, you can use Spicy Dan-O’s to save some time while bringing great flavor. Seriously, Dan-O’s has half of the herbs and spices you’d find in any hummus recipe!
So there are a few ways you can go about this recipe. If you’re looking for more of a southwest kick, you can add in some diced jalapeno and about ¼ of cilantro. This time I went a little plain and skipped out on these ingredients. The result was still a creamy, garlicky, slightly spicy dip with a nice southwest taste and a little middle-eastern zing!
Also, one would traditionally make hummus in a food processor, but I did not have mine handy. I used a blender and it worked just fine! You could even make this black bean hummus by hand if you are skipping the jalapeno and cilantro, but we all like to save some time!
Serve with pita, pepper slices, or tortilla chips! Enjoy.
- (1) 15 oz can of black beans
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tbsp spicy Dan-O’s Seasoning
- 1-2 cloves minced garlic
- 1 jalapeno diced and seeded (optional)
- ¼ cup cilantro (optional)
- Dice up garlic and jalapeno and cilantro and add to the food processor. Add in oil, lime juice, spicy Dan-O’s, and tahini. Blend for about 1 minute until well combined.
- Drain beans and mix in about 2 tbsp of bean juice. Add in drained can of beans and blend. Add more bean juice as needed until the hummus reaches desired consistency.
- Add to serving bowl and top with lime wedge and cilantro. Serve with tortilla chips or fresh pita.