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Spicy Black Bean Hummus

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I hope everyone had a nice, relaxing weekend! Our house has been buzzing with the prospect of moving about 300 miles away from where we currently reside.

My husband and I have always adored a town in Arizona called Prescott, and recently, they announced that they were hiring firemen….well, one fireman to be accurate, so we are headed up there on the 16th of this month for him to test!

It’s exciting, but scary as I find change very difficult. We are just praying that whatever happens is for the best for our family!

Tucson is quite arid with few trees and virtually no water, while Prescott is beautiful and green with lakes galore!

And now for the segue into today’s recipe! Yes, it’s another bean recipe…I’m on a roll!

I love chickpea hummus, but I have to say that I love black bean hummus even more! When paired with certain spices, it has a Mexican food taste that is incomparable! In this version, I use a combination of tahini and sesame oil to give it a traditional hummus taste and cayenne pepper to give it some heat!

This is smooth and rich with just the right amount of kick! Perfect for what I pair it with (see below)…

SPICY BLACK BEAN HUMMUS

1 15 oz. can black beans, liquid reserved

1 large garlic clove

1 T. tahini

1 T. sesame oil

2-3 T. lemon juice

scant 1/2 t. salt

1 t. cumin

1/4 t. smoked paprika (regular paprika will also work, but the smoked is worth the splurge!)

1/8-1/4 t. cayenne pepper, depending on how hot you want it

1-2 T. of the reserved bean liquid

1/4 c. fresh cilantro (or parsley if you’re a cilantro hater)

Pulse the garlic first in a food processor until minced. Add the rest of the ingredients up to the cilantro. Pulse it in last. Use enough lemon to suit your taste and bean liquid to make it as thin or thick as you like. I used about 2 1/2 tablespoons of lemon juice and about 2 tablespoons of bean liquid.

Once I had this made, I spread it on my whole wheat tortillas and added some muenster cheese, thin slices of cucumber, and alfalfa sprouts to make a very delicious lunch!

Such a tasty yet healthy meal!

Do you have trouble with change in life?

What is your favorite type of hummus?

I’ve often wanted to make a pinto bean hummus, but haven’t done it yet! I imagine it would be really creamy though, which is one of the attributes I love most when sampling any hummus. I’ll have to get on that!

 

 

 

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  1. My favorite type of hummus is black bean hummus. My local grocery store sells it; can’t believe it’s so easy to make! I’m totally making it tonight 🙂 and don’t listen to these party poopers, in SoCal blackbean dip is still considered hummus. I like how they were so dissatisfied that you called it hummus w/o the chickpeas…. who cares. Your blog, you can call it whatever the F you want. People are so ridiculous!

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  3. Hummus literally means “chickpeas” in Arabic. If your recipe doesn’t have chickpeas, it’s not actually hummus. Wish people would stop appropriating food and making it “trendy” only to completely change traditional recipes.

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  4. Hey Lauren,

    Just starting to check out “southwestern” or black bean type hummuses (hummi?). I think I saw one that used lime juice instead of lemon, which I’m considering.

    Regarding other hummus spin-offs, I have seen white bean varieties, but I have to admit the most off-the-wall variety is a green pea hummus with mint.

    1lb cooked peas, 1 jalapeno, 2 cloves garlic, 1 Tbsp minced ginger, 1/2 bunch mint leaves, 10 basil leaves, 5 sprigs cilantro, 1/2 lb silken tofu, 1/4 cup olive oil, and salt/pepper/hot sauce to taste

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  8. Lauren, I hadn’t thought of using black beans, but why not? (They’ll cook faster than garbanzos, if you’re starting from scratch.)
    As for weddings, it’s rare that I hear about anything but the latest, greatest big wedding- seems those get the most attention! My husband and I almost eloped (it can save a lot of grief, in some ways, right?). We ended up having a small wedding. But what’s bigger than ANY wedding, is our commitment to love another human being, through thick and thin, right?!
    Oh, and congrats on making the Top Nine!

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    • Thank you! I completely agree on the wedding idea. I was never one to envision a huge wedding, and what we ended up doing was so much more special to me than I ever imagined!…and less stressful… 😉

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  9. Love the sound of this dip. Sorry to be a downer but hummus actually means chickpeas so this dip would probably be better titled Middle Eastern black bean dip. Needless to say I can’t wait to try the recipe. Congrats on top 9!
    chow for now – Jaime aka The Tomato Snob

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  10. Looks like an exciting visit…Sometimes it is a real fun to go and leap and just expect the unexpected. I love your black bean recipe…Not much of a chickpea fan, so I guess this will be really a treat for me. I’d love to try soonest!
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

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  12. wow, that is a big big change!! but that’s such a beautiful place~and it seems like you guys are handling it just the way you’re supposed to. 🙂 I’ll pray that you guys grow through this experience, and if you need anyone to listen to you, I’m here all ears. <33 ps: remember that sometimes God brings change into our lives to break us out of our comfort zones=increased faith and dependence on Him.

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  13. Wow! Prescott is gorgeous! I don’t handle change very well either! Two of the lowest points in my life happened right when I went off to college and right after I got married. While those are the two moments in life that most people love and remember the most, for me it’s quite the opposite. I either want to completely erase from my memory…or get the chance to do it all over again..this time, much differently. I live with a lot of regrets bc of it.
    I LOVE hummus..well, I love anything I can spread onto bread crackers, fingers..what have you :). I’ll be praying for you, girl! It’s all going to work out. Just keep looking at that gorgeous picture hehe

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    • Gosh, that stinks! My marriage was difficult as well, due to a close family member’s disapproval. That’s why we eloped! 🙂 Perhaps our misery during those times will lead to even greater happiness in the future!

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  14. Wow, good luck. Prescott looks very beautiful, if it meant to be, it will. I am going through a heart wrenching change in my life right now but trying to let the inner beauty shine through, that and a lot of chocolate lol Nicole <3

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  15. I hope that your visit goes well! We just moved for my husbands job 3 months ago and it’s still an adjustment 🙂 I hate change but am trying to get better at it! And I can’t keep hummus in the house long enough to try it because my husband eats it all so I’m definitely going to make a big batch of this! I’ve never had it with black beans! Yum 🙂

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    • Haha! I actually have to hide certain foods that I want to eat, otherwise my husband will eat it all and not tell me! We have some serious food wars here.

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  16. Congrats on the potential move! Both places look beautiful to me, actually. 🙂 I love black bean dips as well. Actually, I love any bean dips!

    And thanks so much for your comment on my blog–so lovely to hear from you! (and hopefully now that you’ve commented, it will be so much easier to comment again!) 😀

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  17. Chickpeas will always have my heart, but I love black bean dips too. 🙂 I bet your recipe would be great with pinto beans!

    My husband and I also eloped – it was just the two of us and the town clerk! We had just moved back to Boston from CA and there was no place else I would have rather been. It was so, so good to be back home.

    Wishing you lots of luck with the potential move!

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