Whole Foods Black Bean Hummus Recipes

BLACK BEAN HUMMUS WITH TAHINI

Steps:

• Combine black beans, oil, lemon juice, tahini and cumin in a food processor and purée until smooth.
• The hummus will keep refrigerated in an airtight container for up to 3 days.
• (Suggested age: 10 months and up)

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

WHOLE FOOD'S BLACK BEAN HUMMUS

Steps:

• Combine black beans, vinegar, tahini, garlic, cumin, hot sauce, olive oil. tamari and water in a food processor and process until smooth.
• When smooth, transfer to a serving bowl.
• Fold in cilantro; taste and adjust seasonings to taste.
• Serve with tortilla chips, pita chips, or in wraps with fresh vegetable slices.

BLACK BEAN HUMMUS

Steps:

• Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.
• rebecca's notes
• If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
• storage
• Store in an airtight container in the refrigerator for 5 days.
• nutrition information
• (per serving)
• Calories: 145
• Total Fat: 4g (1g saturated, 3g monounsaturated)
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 9g
• Sodium: 525mg

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.