Black Bean & Chickpea Hummus

Posted on Posted in Clean Eats, Recipes

Do you ever get tired of the same plain chickpea hummus? I know I do. I used to love jalapeno hummus before I gave up nightshades. Mmmmmm…..Oh! And crushed red pepper with olive oil and pine nuts! So delicious. Even though I don’t get to enjoy those two flavors anymore doesn’t mean I have to eat plain hummus all the time. This is a recipe I’ve made many times now – even my 4 year old likes it. AND my husband who supposedly “doesn’t like” black beans 😉

Black Bean Hummus | enthusiastic yogini eats

This is definitely not a traditional hummus. If I’m 100% honest I think that it could be improved with some crushed red pepper. So, if you don’t have issues with nightshades and like spicy food, I highly recommend you add 1/2 – 1 tsp of crushed red pepper. However, if you’re like me and need to avoid nightshades to make your gut happy, maybe give this recipe a go and try something new!

Black Bean Hummus | enthusiastic yogini eats

Ingredients

  • 1/2 cup garbanzo beans, soaked 8-24 hours and cooked until soft
  • 1/2 cup black beans, soaked 8-24 hours and cooked until soft
  • 3 tbsp tahini
  • Juice from 1 lime
  • 1 1/2 tsp lime zest
  • Juice of half lemon
  • 3 tsp Extra Virgin Olive Oil
  • 12 cloves roasted garlic (see note below on roasting garlic)
  • 1 tsp cumin
  • 1/2-1 tsp salt (I found 3/4 tsp to be good)
  • 3/4 tsp dried oregano
  • 1/4 tsp ground black pepper

Roasting Garlic 

Have you ever tried roasted garlic?? It’s sooooo delicious. I love to spread it on fresh baked bread with some olive oil or butter. It’s even good just by itself with a pinch of salt. If you’ve never roasted garlic, no worries. It’s super easy. And if you think 12 cloves sounds like a lot you’ll just have to trust me. Roasted garlic is incredibly mild compared to fresh, raw garlic. In fact, some people would describe it as sweet.  You will need 1 whole head of garlic, or more if you want some for another recipe.

Roasted Garlic
Before
Roasted Garlic
After
  • Preheat oven to 350°F
  • Pull off excess outer layers of “paper” on the head of garlic and cut off the tips of entire head of garlic.
  • Set onto a piece of aluminum foil that is big enough to wrap the whole head up completely.
  • Gently separate the cloves of garlic just a bit and pour some olive over the top. Don’t soak it, just about a tablespoon or so will do.
  • Add salt and fresh cracked pepper.
  • Wrap well and roast for about 45 minutes.
  • It should be a lovely golden color as shown in the above picture.

Method for Hummus

  • Add all ingredients to bowl of food processor and process until desired consistency.
  • Stop every once in awhile to scrape down the sides of the bowl and taste.
  • Add in additional salt or other seasonings as you see fit.
  • Enjoy with veggie sticks, on toast, in a sandwich, or with some organic tortilla chips!

Black Bean Hummus | enthusiastic yogini eats

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