Black Bean Hummus

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This is a slight variation on Dr. Fuhrman's black bean hummus recipe by Cynthia and me.

This stuff is like CRACK. Yum!!!!


  • 1 15-ounce can no- or low-sodium black beans, drained. (Reserve liquid for later.)
  • 2 tablespoons fresh lemon juice
  • 3/4 tablespoon Penzeys Florida Seasoned Pepper. (Or some other no-salt seasoning.)
  • 2 tablespoons raw tahini. (Pureed sesame seeds; find it at Whole Foods or a well-stocked grocery.)
  • 2 teaspoons low sodium soy sauce.
  • 1 teaspoon ground cumin.
  • 3 cloves garlic, chopped.
  • 2 tablespoons cilantro.
  • A pinch of cayenne pepper, to taste.


Blend all ingredients in food processor or blender with 2 tablespoons bean liquid. Process until smooth, scraping down the sides as needed. Add bean liquid as needed until the right consistency is reached.

It gets better after it's chilled a little while in the refrigerator. If it lasts that long.

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