Black Bean Hummus – 2 Ways (GF + Vegan)
I love snacking. If I could eat every meal in the form of a bunch of snacks, I would…and I admittedly do sometimes. I think the appeal of snacking comes from my desire to taste a little bit of everything. At restaurants, it’s not uncommon for me to order like 6 different sides, because committing to a single entrée is just too big of a decision!
Coming hand in hand with my love for snacking is my love for dips. I get so excited when appetizer menus have a “dip trio” or some type of perfect option that gives me the ability to taste test multiple dips the restaurant has to offer. I make dips pretty regularly for my meal prep, different types of hummus or bean dips. They are so quick and easy (my fav!) and you can incorporate those extra veggies into each day by using them as dipping agents…or just spoon the dip into your mouth like I do sometimes…
My current favorite: black bean dip (or black bean hummus, if you want to call it that). Black beans blend into such a creamy texture, you hardly even really need much additional oil or fat. Because of their texture they can be used in place of fat or oil in some baking recipes. A favorite of mine are LolaCooks Red Velvet Brownies, dyed red using Beets, so fun!
Like almost all products at the supermarket, there are preservatives in even the healthiest of hummus’ and dips. Typically Citric Acid is at least added to extend shelf life. Citric acid is by far not the worst preservative on our store shelves, but none is better than some! Making your own bean dip or hummus is so simple, and you control how much and what flavor(s) you want to add.
I invite you to play around with the mix-ins and measurements of the ingredients! I believe recipes should be used as a guide, and you can let your mouth and body tell you what it finds most tasty!
Hope you enjoy! Do you have a favorite dip you like to make? Are there any specific recipes you would like to see me make “healthified?”
- 1 can Black Beans 14 oz - preferably No Salt Added and/or BPA free
- 2 tbspTahini
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Cumin
- Salt & Pepper, to taste
- Basic Hummus
- 2 tsp lemon juice
- 1 tsp minced fresh garlic
- Variation 2: Southwestern
- 2 tsp lime juice
- ¼ c chopped fresh cilantro
- 1 chipotle pepper
- Drain black bean can of any liquid and rinse beans under water. (Rinsing the beans will remove any additives and additional salt from canning).
- Pour Black Beans into blender. Add Tahini & EVOO. Blend until all ingredient are incorporated and mixture is smooth in texture.
- Add cumin, & remaining mix-ins. Blend until smooth.
- Pour blender contents into airtight container. Will keep in the refrigerator for about a week