- 2 c cooked black beans (or one can, drained)
- 4 cloves garlic (adjust to your taste)
- 1/3 c tahini
- 2 T olive oil
- Juice of one lemon (or more)
- 1/4 c cilantro
- 1/4 t ground chipotle pepper or cayenne
- 1 avocado, diced
- 1 roma tomato, diced
- In a food processor, combine black beans, garlic, tahini, olive oil, lemon juice and cilantro. Pulse until combined. You may need to add in a little extra lemon juice or water to get the consistency just right.
- Place in serving bowl and top with avocado and roma tomato. Enjoy!
To adjust the amount of olive oil, you can start with dried black beans and cook them yourself. You can then use a bit of the reserved cooking liquid to get your hummus to the appropriate texture. This is a great way to lighten up and use less oil. As an added bonus, when you start with warm beans you end up with an amazing hummus. The reason is that the heat helps cut the acidity of the garlic and also helps the flavors to really combine.
The last time I made it I omitted the olive oil and added a couple T of chia seed gel instead.