We made this black bean oil-free hummus recipe without tahini, using fresh garlic, lemon juice, cilantro, red onion, cumin, and served it with vegetables.
When you think about the fact that the classic hummus recipe is made with garbanzo beans, one next idea can lead to making a variation. Why not use black beans for slightly different color and taste?
Here, we also do away with the tahini, another ingredient from the traditional hummus preparation. Tahini is mostly fat, and removing it from the list allows us to obtain an oil-free recipe. Check our classic oil free hummus. We are also not adding olive oil on top, as is often the case.
Rather, we focus on flavors of fresh garlic, red onion, cumin, and the juice of one lemon. You can decorate the top with a little bit of your favorite fresh herb, like cilantro or parsley.
This black bean oil-free hummus is easy to make and only takes 5 minutes to prepare. It pairs well with vegetables, crackers and bread. For this dish, I used raw broccoli, celery, as well as cooked red beets.
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Black bean oil-free hummus
- 10 oz canned black beans a full can of 15 oz reduces to about 10 oz after removing the water
- 1 garlic clove
- 1 lemon
- 1 tbsp cumin powder
- red onion for decoration
- cilantro for decoration (use parsley or any other fresh herb of your choice)
- Fresh vegetables
- Crackers or bread
- Strain the black beans to remove water from the can.
- Place the beans, garlic, cumin and lemon juice in a blender.
- Mix gently. The hummus will be thick and may prevent the ingredients from blending initially. Start and stop, open the blender and move ingredients around with a spoon, then pulse for a few more seconds, move again with spoon and pulse again.
- Extract the oil-free hummus from the blender, place it in a medium size bowl and top it with cilantro or your fresh herb of choice, as well as some finely chopped red onion.
- Serve with fresh vegetables and/or crackers.
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