Black Bean Hummus

Black Bean Hummus

4.2 of 5 (370)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Black Bean Hummus calories by ingredient


Introduction

Smoky from the cumin with a hidden serving of vegetables, this dip is equally delicious in a burrito as it is spread on tortilla chips. Smoky from the cumin with a hidden serving of vegetables, this dip is equally delicious in a burrito as it is spread on tortilla chips.
Number of Servings: 16

Ingredients

    3 cups cooked black beans (about 2 cans, drained and rinsed)
    1 small onion, diced
    1/2 green pepper, diced
    3 cloves garlic, minced
    2 T ground cumin
    1 1/2 t olive oil
    2 T chopped fresh cilantro
    1/4 c vegetable broth

Tips

I spread this on bread or tortillas with vegetables for a quick sandwich, I dip carrots and celery into it, and I eat it with tortilla chips for a snack.


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!

Member Ratings For This Recipe


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    Very Good
    106 of 106 people found this review helpful
    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


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    Incredible!
    105 of 107 people found this review helpful
    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


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    90 of 90 people found this review helpful
    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


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    Very Good
    76 of 77 people found this review helpful
    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


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    Incredible!
    55 of 56 people found this review helpful
    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