I think we all agree: Hummus is delish. Right? Right.
When I think of hummus, my mind goes to chickpeas (AKA garbanzo beans). But, there is more to hummus than just garbanzo beans. There is a whole world of hummus – which is really just bean dip if we boil it all down – to be explored.
I just made this one up on the fly the other day when black beans sounded good. It’s a little “Southwesty,” but mild, and great on a sandwich with spinach, cucumbers, and bell peppers. We eat a lot of hummus sandwiches around here, so variety is the spice of life!
This particular recipe is oil-free and comes out very smooth. Feel free to sub your favorite raw nut butter with the called for almond butter (e.g, tahini, cashew butter, etc.).
Mild Black Bean Hummus
Makes: 2.5 cups
Time required: 5 minutes
Recommended Ninja Blender Jar:
- Ninja Pulse: 40 ounce jar with standard blade
- Ninja Professional Blender: 72 ounce jar with standard blade
- Ninja Kitchen System: 64 ounce food processing jar with metal blade
- Ninja Mega Kitchen System: 64 ounce food processing jar with metal blade
- Ninja Ultima: 72 ounce jar with quad blade inserted
- 1 can organic no salt added black beans, with canning liquid – about 1.5 cups (if using dried beans, add 1/4 cup water)
- 1 can drained organic no salt added garbanzo beans – about 1.5 cups
- 1/4 teaspoon sea salt
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons raw almond butter
- Juice from one lemon
- Add all ingredients to the jar of your food processor or Ninja blender
- Pulse 6 times to combine, then, blend on low until desired consistency is reached (hold lid down on Ninja Pulse)
- If hummus is too thin, add more beans in 1/4 cup increments; If too thick, add more water in 1 tablespoon increments
For 1/4 cup serving