Black Bean Hummus
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This Black Bean Hummus is a homemade dip made with chickpeas and tahini, blended to a creamy dip to serve with raw vegetables!
Friends, we recently enjoyed dinner with our good friends in town, starting off with appetizers in their adorable vintage trailer (made in Oregon).
Vintage is cool
Changing up a dinner party, and hosting appetizers in a different area, other than the dining room, is really fun! We’ve hosted out in Paul’s office, in our Westfalia camper van, and on our back patio, and side patio, just to name a few. (Hey, if you own a vintage trailer, I thought how fun this would be to camp here, in Oregon! And oh, my, gosh … look how cute some of these refurbished trailers are!)
Because our friends own a vintage trailer, and I knew we’d be starting off our fun evening with appetizers in this cool space, I reached deep into what my Mom would have served for an appetizer.
Mom would have made a standard ranch dressing, served with fresh-cut veggies.
Black Bean Hummus
Now 50 years later, I would modernize Mom’s vintage recipe, and make a simple Black Bean Hummus to go with the veggies.
When I think of vintage, I also think of homemade, or cooking from “scratch,” which is so rare today.
Cooking from scratch
We’ve become so distanced from cooking from scratch, that many of us wouldn’t recognize good food even if we saw it today. Prepackaged and over-processed food has led to an “eat on the run,” superficial lifestyle. I really think that we’ve forgotten that some things take time, because we’re always in a hurry, looking for quick fixes.
Cooking from scratch reminds us to sit. To savor. To enjoy. To slow down.
If you’re wanting to expand this recipe, and master a beautiful Crudités Platter for Easter this year, here are 7 Tips for a Delicious Crudités Platter.
Homemade is always best.
Of course a normal hummus requires chickpeas (or garbanzo beans), but this time I used a can of drained black beans.
Make it from scratch! This is very easy to whip up, using a small KitchenAid food processor– all of the ingredients, and with a few whirls, you have a delicious hummus!
Garnish with a drizzle of olive oil. Always sprinkle with crushed red pepper.
And the KEY to a delicious crudités platter is having a premium sweet red pepper.
Our friends couldn’t get over how sweet and perfect these little bites were.
I always tell my friends that DeLallo has premium products. I’m seeing them more and more in Oregon grocery stores now, not just speciality stores, so look for their brand.
More recipes with sweet peppers:
Black Bean Hummus
- 1 garlic clove, peeled
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. tahini
- 2 tsp. ground cumin
- 1/4 teaspoon salt
- 1 15-ounce can Bush’s black beans, rinsed, drained
- 1 small jalapeño pepper, chopped (optional – remove the seeds if you don’t want as spicy)
- 1-2 Tbsp. extra-virgin olive oil
- Dash of crushed red pepper, optional
- Place garlic, lemon juice, tahini, cumin, salt, black beans, jalapeño pepper (optional), in a food processor and process until smooth. Spoon the mixture into a medium bowl; drizzle with extra-virgin olive oil.
- Garnish with crushed red pepper. Serve with fresh veggies or pita chips.
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