Who says hummus has to be made with garbanzo beans? This black bean hummus is a refreshing change from the original and accented with balsamic vinegar.
I love dips! Whether I’m dipping a chip or dipping a carrot, it always tastes better with something good at the end of it. And, I am always looking for a new dip. Fall for our family means party-time, whether with family or with friends, so I’m always on the hunt for an appetizer that is quick, easy, and of course, delicious.
I also love hummus. It’s like a protein and fiber packed dip that is good for you. HELLO! Snack food that is healthy? Sign me up!
Best beans for hummus
Hummus is traditionally made with garbanzo beans, tahini and lemon juice. This classic middle eastern dish has been reworked and customized into many different forms, even creating dessert hummus.
But you can make hummus using any kinds of beans like white cannellini, fava beans and even kidney beans. This gives you a variety of flavors, textures and colors. This black bean hummus is one example of a not-so-traditional hummus. And just because black beans were used, it doesn’t mean that it isn’t hummus.
Other beans you can use for hummus include white cannellini beans,
Customize your hummus
You can add a variety of other ingredients to make your favorite hummus. My husband adds a lot of garlic to our traditional hummus made with garbanzo beans. I have added pumpkin, artichoke hearts, roasted bell peppers and even avocados to hummus for added flavor.
For my black bean hummus, I added balsamic vinegar for my acid choice instead of lemon juice. This might seem like an odd combination, I admit, but it is crazy good and a nice flavor change from the traditional hummus. I also added some fresh cilantro to the mix as well, and really love how this turned out.
More hummus recipes
Can’t get enough hummus? Neither can I! I have a whole slew of hummus recipes to share with you! If you like things spicy you should try my sriracha hummus. Then there’s my avocado hummus which I like to garnish with chopped tomatoes and onions.
I have a very delicious Italian artichoke hummus and a wonderful savory pumpkin hummus – a great way to use up any leftover pumpkin purée you might have laying around. One of my most popular recipes is this roasted red pepper hummus.
Like I said. I love hummus! Hope you give one of these twists a try!
- 15 oz canned black beans, drained
- 1/2 cup tahini
- 2 garlic cloves
- 1/4 cup fresh cilantro
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/3 cup, plus 1/2 tsp extra virgin olive oil, divided
- 2 TBS , plus 1/4 tsp balsamic vinegar, divided
- 1 tsp fresh chopped cilantro (for topping)
- In the bowl of a food processor, puree black beans, tahini, garlic cloves, cilantro, salt and pepper until smooth.
- While the machine is still running, slowly pour in 1/3 cup olive oil and 2 TBLS Balsamic Vinegar. Process until smooth.
- Spread hummus into a shallow serving bowl and garnish with 1 tsp cilantro and remaining 1/2 tsp extra virgin olive oil and remaining 1/4 tsp balsamic vinegar.
- Serve chilled or at room temperature.
Serve with vegetables, pita bread or your favorite chips.
You can substitute balsamic vinegar and extra virgin olive oil with your favorite bottled balsamic salad dressing.
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Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 377mgCarbohydrates: 16gFiber: 6gSugar: 0gProtein: 8g