Black Bean Hummus


We love hummus. Because we don't use mayo, this is a healthy substitute for sandwiches, tacos, tortillas, or raw veggies. Make it as spicy or mild as you want. This recipe is for the wimp's version, with just a little bit of heat. Barb L.

Serves: I'm guessing 4-6, but if I'm in the room, better make a double batch


1 clove garlic

1 (15 ounce) can black beans, drained and 2 Tbsp of reserve liquid

2 Tbsp freshly squeezed lemon juice, about ½ a large lemon

1 1/2 Tbsp tahini

1/4 tsp ground cumin, more to taste

1/2 tsp salt

1/4 Tlying Olive Chipotle (a little spicy, this is what I used), Harissa (medium spicy), Cayenne Red Chili (whoa, it's hot) or Lemon, Garlic, or a Single Varietal of Choice Extra Virgin Olive Oil, more to drizzle on the finished product, if desired

1/4 tsp paprika or sumac, more to garnish, when done, if desired

1 Tbsp chopped mild green chilis, hotter chilis can be used if desired


Mince the garlic clove in the bowl of a food processor. Add the drained black beans, reserved bean liquid, lemon juice, tahini, cumin, salt, and Flying Olive EVOO of Choice. Process until smooth, scraping down the sides as needed.

Add additional seasoning and liquid to taste. Garnish with paprika or sumac and a drizzle of Flying Olive EVOO.

Serve with toasted pita wedges, veggies (I like baby carrots, especially.), pita chips, crackers, corn chips, or chunks of grainy bread.

Submitted by Barb L.