Black Bean Hummus
(370)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
3 cups cooked black beans (about 2 cans, drained and rinsed)1 small onion, diced1/2 green pepper, diced3 cloves garlic, minced2 T ground cumin1 1/2 t olive oil 2 T chopped fresh cilantro1/4 c vegetable broth
Directions
Drain and rinse black beans if using canned.
Place olive oil in skillet set over medium-high heat. Add onions, peppers, and garlic and saute about three minutes, until vegetables are fragrant and starting to brown slightly. Add cumin, stir well, reduce heat to medium and cook another two minutes.
Place beans in food processor and pulse several times. Add vegetable mixture and pulse a few more times. Add vegetable broth in small batches to thin the dip to the desired consistency. Garnish with chopped cilantro. Serve immediately or store in refrigerator for up to 10 days.

Makes 16 1/4-cup servings!
Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 32.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.0 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.7 g

Member Reviews
  • FLOWERSROAD
     Nice flavor - makes a good filling for a burrito. Top with a little nonfat shredded cheese and heat. Serve with chopped lettuce and tomato. Makes a great lunch for under 300 calories. - 7/9/09
  • KMANDER
     Delicious, I used curry powder because I was out of cumin and it came out out of this world! I think this may be my new favorite dip for tortilla chips. - 4/12/09
  • MIZBUFFETT
     I added 2 cloves of roasted garlic to the beans in the processor and switched out chopped green onions for the cilantro. Took it to work and only got 1 small tablespoon of it once everyone else tasted it! :-) Staff has now started buying the ingredients for me to make it and bring it in! - 7/9/09
  • CANNINGNANNY
     I added salsa (mild as that's the intensity I like) for added flavor and to thin instead of water or broth. I mixed it in by hand to keep the chunky consistancy. Thx for sharing such a veratile recipe. - 7/9/09
  • RUBY214
     Great recipe! I have made this many times but w/o the cilantro, green pepper, & broth. Instead, I fold in spicy salsa. I serve this on top of whatever mixed veggies I have cooked up, sprinkle 1/4 cup of reduced fat cheese on top and heat up/melt in microwave. Very satisfying meal. - 7/9/09
  • KDSTAP
     Fantastic on a sandwich! We added a diced jalepeno for a little kick. Yum-O! - 3/30/09
  • OTIS2375
     Added 1 tsp of ground chipotle pepper to the recipe as well and this came out tremendous. I've made several times now substituting 1 can black and white not always using 2 cans black beans. Comes out great every time!!! - 7/9/09
  • CHUCKLES07
     Only had one can of black beans so I halved the recipe, substituted dried cilantro for the fresh and chicken broth for the vegetable...didn't have vegetable broth in pantry. - 3/30/09
  • MORRISDATTER
     this is absolutely delicious! I substituted chopped green onions for the cilantro (I just don't like the taste of cilantro - call me weird) and it was fantastic. - 7/29/09
  • SJIVERSON
     Nice addition to a veggie wrap! - 7/4/09
  • HILLIDAA
     After reading the above comments, I made some changes (because I'm broke). I only used a bag of dried black beans (which yields 6 c.), black bean & corn salsa (1.5 c.), onion, garlic & cumin. It was amazing!! We ate it with tortillas, on turkey tacos, and even as just a bean & veggie wrap. Thanks!! - 10/14/09
  • JEANMARIEOK
     this is really good - I cut the beans, onion and broth in half, but left the rest of the ingredients. I really liked it on a corn tortilla with a little cheese and salsa. - 7/9/09
  • VINTAGEMOE
     Not bad-I think I may add a little more spice to my next batch. - 4/3/09
  • RACHTHEBACH
     I really enjoyed this recipe. I subbed red pepper for green (personal preference) and lime juice for the broth. Very good! Thanks for the recipe! - 9/24/09
  • RUTEMPLE
     Lovely beans! I like to add chopped tomatoes, depending on how I'm serving it, as a dip or a filling. Spoonful on top of a salad composé (think "tossed salad only in layers and not tossed") is wonderful. Toasting cumin seeds dry and then grinding = Amazing & fragrant, worth the extra step. - 9/3/09
  • LORETTA24
     Yummy! I love this recipe! It not only tastes good but is so much healthier for the group I cook for. This is a good thing. - 7/9/09
  • ACOGAN
     This is great! Easy to make and really tasty! - 4/1/09
  • PSPMOM
     A favorite in my house. I also added roasted garlic to pump up the flavor a bit. I agree on the recipe being a great burrito filling. - 8/29/09
  • JBLAZER123
     Good Stuff! Easy, healthy and full of protein! - 7/9/09
  • MARTHAR3
     I had been doing this with pintos never thought about using the black beans thanks for the idea - 7/4/09
  • LYNNANNE6
     This hummus recipe is absolutely delicious. The texture is very much like a classic hummus, without having to buy expensive and hard-to-find tahini (sesame) paste. Thank you for posting the recipe! - 9/3/09
  • SYRI050602
     SO good! I made a half batch, but doubled the grn pepper and didn't use the broth, just pulsed it a few more times to make the whole thing creamy. I added tomatoes and cheese and made burritos and they were great! This may be a new "go-to" recipe for appetizers and quick dinners. Thanks! - 8/4/09
  • QH2000
     This is fantastic. I substituted chicken broth for the vegetable broth and left out the green peppers and cilantro but everyone at work loves it. What a great, healthy dip. - 9/29/09
  • SHANAHAN00
     This was really good. I also swapped out medium salsa for the peppers and onions. - 8/9/09
  • LOVESCAMPING
     A really healthy and yummy dish. I leave out the peppers though, just my preference. - 7/9/09



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