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Oil-Free, Vegan Black Bean Hummus

 

This post may contain affiliate links. I make a small profit if you click the link and make a purchase, which in turn helps support my family and the life we are working to build. So if you choose to click and buy, thank you. It means a lot to us.

One of the things I missed when we first went fully plant based was a good bean dip. This black bean hummus really hits that spot, and since it has no oil, it's an incredibly healthy option for getting a lot of protein into your plant-based diet. Even if you aren't plant based, you'll enjoy this delicious hummus. It's smoky and creamy and absolutely delicious.


My kids especially like to have what they call "snack lunches" which feature cut up veggies, crackers and/or chips, and a dip. By far, this black bean hummus is the dip they ask for the most often. We've even made it for Halloween parties and dressed it up with a coconut yogurt spiderweb on the top! It's delicious with veggies, tortilla chips, or even wrapped up in a tortilla. I pair it with some salsa (because yum) and a little extra plain coconut yogurt on the side as a replacement for sour cream. My youngest can't handle any sort of Mexican food if she doesn't have her sour cream!


Black Bean Hummus

Ingredients

2 cans of black beans, drained and rinsed (14.5oz)

2 cloves of garlic, minced

2 Tbls tahini

3 Tbls lemon juice

1 tsp cumin

1/8 tsp chipotle powder (can sub smoked paprika)

3 Tbls plain, unsweetened coconut yogurt

1/2 tsp sea salt

Instructions

Add everything to a high powered blender or food processor and puree until smooth and creamy. Eat immediately or store in the fridge for 3-4 days.

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