This black bean hummus is made with a few ingredients that are all naturally vegan and can be gluten free as well!
Hummus is a thing I love to use in many things. I naturally eat it with salads, with celery, on sandwiches, and more! But one day I had some leftover black beans from a recipe that I had made earlier in the week and decided to create a different type of hummus. Naturally I didn’t have any tahini on hands so I improvised and created my own tasty delicious and satiating recipe!
When I made it my friend tasted it and practically ate the entire thing within the span of 2 days. I made a huge batch of it lol.
But I’m glad that I got to enjoy and pass along this delicious and nutritious recipes. Normally I don’t do beans because my system doesn’t do beans (gas alert!). But if you can handle the legumes then have at it!
Here’s the Recipe:
2 cups of cooked black beans (slightly drained if you want a thicker consistency)
1/4 tsp of sea salt
Pepper to taste
1/4 tsp of cumin
A couple of pinches of Paprika & Cayenne Pepper
Juice of 1 lemon (or lime)
1 Tbsp of liquid braggs aminos (or soy sauce)
1-2 garlic cloves
2 Tbsp of melted coconut oil (unrefined)
Add all your ingredients to your food processor and pulse for 1 minute. Then add the coconut oil and pulse until your desired consistency. (Smooth for me) 😉