Easy Black Bean Hummus Lower-Calorie
Hummus is one of my favorite snacks to eat. I like to eat it with pita chips, pretzels, vegetables, etc. It makes a great, hardy snack that is filling, especially when loaded up with vegetables. I also enjoy hummus as a spread on wraps. It’s also a great replacement to dressings and sauces. Hummus has always been one of those items that I bought at the store. Store bought can be good, but once I started making my own at home I realized how much better it tastes.
Traditionally, hummus is made with chickpeas as the base, which is why it’s usually lighter in color. For this recipe, I decided to give it a go using black beans since that it what I have on hand more often. Black beans can still be blended down into a smooth consistency, the same as chickpeas. Another ingredient that is traditional in hummus is tahini, which is a sesame paste. I omit that from my recipe as well and I don’t think it’s noticeable.
I use some of my favorite flavors here with cilantro, lime and jalapeño. Typically, I prefer my hummus to be on the spicier side. However, the heat can be controlled by adding as little or as much of the jalapeño and the seeds. I added the whole pepper to mine and loved it. This recipe comes together quickly because all the ingredients get thrown into a food processor or blender and blended until smooth.
What are some of your favorite hummus flavors? Do you like your hummus spicy, or more on the mild side?
I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!
Calories per serving (2 Tbsp): 56
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Easy Black Bean Hummus
- 15 oz can black beans, drained and rinsed
- 2 tbsp fresh lime juice, about 1 lime
- 1 tsp extra-virgin olive oil
- 1/2 cup fresh cilantro
- 1 jalepeno pepper, seeded if desired
- 1 clove garlic, peeled
- 1/4 tsp salt
- 1 tbsp water
- Place all ingredients in a food processor; process until smooth.
- Spoon into a bowl. Garnish with fresh chopped cilantro, if desired.
- Store in air tight container in fridge.
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