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Black Bean Hummus

July 10, 2014 By Marci Lutsky

hummus

I was recently invited to a going away party in my friend’s backyard.  When I asked what I could bring she suggested something for the adults.  I had to think about this one.  It was a really hot day so I didn’t want to bring anything with dairy.  I needed something easy for people to eat that would hold up well in the heat.  I went to one of my favorite cookbooks, Totally Dairy Free Cooking, and knew instantly what I wanted to bring-Black Bean Hummus.  The ingredients in this recipe are ones that I almost always have on hand.  It whips up quickly and my kids loved helping me with it.  My son was eager to help me drain and rinse the beans.

beans

My kids both love using the food processor.  It goes without saying but I’ll say it anyway, I would never let them use it unattended.  They know the difference between the on, pulse and off buttons and love to take turns pushing the buttons (okay they don’t love taking turns but tolerate it).

 processor

I added some vegetables (broccoli and cucumber from Jah’s) and had a great, easy dish to bring.  This recipe is way better than store bought hummus and the black beans are a nice variation on traditional chickpea hummus.  It’s definitely a crowd pleaser. Enjoy!

 

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Black Bean Hummus
 
Ingredients
  • 1 cup cooked or canned black beans, rinsed and drained (cooking or canning liquid reserved)
  • 1-2 teaspoons minced garlic (depending on your taste)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • 2 dashes hot sauce (less or more according to your taste)
  • salt and freshly ground pepper
Instructions
  1. Add all the ingredients to a food processor. Blend until you get a smooth consistency, adding some of the bean cooking or canning liquid if necessary. Season with salt and pepper to taste. Store, covered, in refrigerator for up to 7 days.
Notes
Adapted from Totally Dairy-Free Cooking
3.2.1311

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Filed Under: Cooking with Kids, Sides

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Comments

  1. Julia says

    July 11, 2014 at 16:54

    This looks delicious and I love that it's a dairy free dip for summer. Jah's cucumbers are the best!
  2. Stacey says

    July 14, 2014 at 19:47

    It all looks spectacular Marci!!!!! Can't wait to read more! Mostly because I miss our food talks. XOXO!!!!!!!
  3. Toni Clark says

    July 15, 2014 at 02:48

    Marci, I made this with our kids tonight...had fun doing it and it is delicious!! Looking forward to future posts!!
    • Marci Lutsky says

      July 15, 2014 at 11:48

      So glad to hear they enjoyed it Toni!
  4. lorraine williamson says

    May 17, 2015 at 15:51

    looks really yummy will have to try it thanks for sharing

Trackbacks

  1. Smoky Vegetarian Split Pea Soup says:
    October 6, 2014 at 17:06
    […] by the food-splattered, torn pages.  The two recipes I make the most from that cookbook are Black Bean Hummus and Split Pea Soup.  I always kick off soup season with this recipe because it’s my […]

Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the beautiful Green Mountain State of Vermont with my husband, 14 year-old twins and sweet dog.

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