Food & Nutrition
Black Bean Hummus - A Hearty Snack Without the Fuss

Black Bean Hummus - A Hearty Snack Without the Fuss

An easy-to-make dip that’s filling and flavorful
Compiled by Kate Parrott

Black Bean Hummus

2 cups black beans, cooked and drained (or canned)
½ cup bean cooking liquid
¼ cup lime juice
3 jalapeños, roasted
½ onion, chopped and sautèed 
1 Tbsp salt
½ tsp cumin, ground
½ cup cilantro
cup tomato paste
2 cloves garlic, raw
4 cloves garlic, roasted
Cooking oil


Instructions: To roast jalapeños: Heat oven broiler, and lay whole jalapeños on a baking sheet. Place inside oven 4 inches below the broiler for 6 minutes, until darkly roasted and blistered. Flip and roast for another 6 minutes.

To roast garlic: Cut heads off garlic, and place cloves on a piece of foil. Drizzle with olive oil and wrap. Preheat oven to 350oF and bake for approximately 40 minutes, or until soft.

To sauté onion: Heat pan over medium heat and coat bottom with oil. Roughly chop onion and add to hot oil. Cook until translucent—about 5 to 10 minutes.

To make hummus: Blend all ingredients together in a food processor until smooth.

Serve with pita chips, bread, baked chips or fresh veggies. Top with feta cheese if you like!

Serves: 4

Details: (404) 347-2220,

—Recipe courtesy of TAP Chef Adrian Villarreal