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Black power hummus by tanya fields

Black power hummus by tanya fields

By Alexander Ferreira
15’ Prep time
0’ Cook time
15’ Total time
347 Calories
4 Serving

Summary

Spice up your hummus routine with this upgraded black power hummus. cayenne pepper, black beans, cumin, and other spices make this hummus the ultimate party dip.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

In a food processor or blender, combine the lemon juice and tahini. Blend together. With the processor running, pour in ½ cup (120 ml) olive oil and blend for another minute, scraping down sides of the processor halfway through.
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Step 2

Add the chickpeas, salt, cumin, and cayenne and blend for about 30–60 seconds, then scrape down the sides again. Add the black beans, sesame oil, and garlic and blend again, adding water 1 tablespoon at a time as needed while the processor is running until the hummus is smooth and the chickpeas and black beans are completely broken down. You may have some dark specks from the black bean skins. Season with more salt to taste.
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Step 3

Transfer to a bowl and use the back of a spoon to create a well in the center. Pour in the remaining tablespoon of olive oil. Serve with your favorite whole wheat or gluten-free crackers, pita, or veggies.
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Step 4

Enjoy!

Ingredient

  • Cayenne pepper
    Cayenne pepper
    0.5 teaspoon
  • Garlic
    Garlic
    4 cloves
  • Ground cumin
    Ground cumin
    1 teaspoon
  • Black beans
    Black beans
    1 can
  • Olive oil
    Olive oil
    0.5 cup
  • Fresh lemon juice
    Fresh lemon juice
    0.25 cup
  • Sesame oil
    Sesame oil
    1 teaspoon
  • Tahini
    Tahini
    0.5 cup
  • Chickpeas
    Chickpeas
    1 can
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