Black Power Hummus By Tanya Fields

Name: Black Power Hummus By Tanya Fields
Total time: 15
Yield: 4
Ingredients: ¼ cup fresh lemon juice; ½ cup tahini; ½ cup olive oil, divided, plus 1 tablespoon; 1 can chickpeas, drained and rinsed; kosher salt, to taste; 1 teaspoon ground cumin; ½ teaspoon cayenne pepper, plus more to taste; 1 can black beans, drained and rinsed; 1 teaspoon sesame oil; 4 cloves garlic; water, as needed; gluten free cracker, pita, or fresh vegetables, for serving

Recipe by Tanya Fields from tasty.co

Snacks 15 Mins.

Ingredients

4 servings

•

¼ cup fresh lemon juice
•

½ cup tahini
•

½ cup olive oil, divided, plus 1 tablespoon
•

1 can chickpeas, drained and rinsed
•

kosher salt, to taste
•

1 teaspoon ground cumin

•

½ teaspoon cayenne pepper, plus more to taste
•

1 can black beans, drained and rinsed
•

1 teaspoon sesame oil
•

4 cloves garlic
•

water, as needed
•

gluten free cracker, pita, or fresh vegetables, for serving

Instructions

In a food processor or blender, combine the lemon juice and tahini. Blend together. With the processor running, pour in ½ cup (120 ml) olive oil and blend for another minute, scraping down sides of the processor halfway through.
Add the chickpeas, salt, cumin, and cayenne and blend for about 30–60 seconds, then scrape down the sides again. Add the black beans, sesame oil, and garlic and blend again, adding water 1 tablespoon at a time as needed while the processor is running until the hummus is smooth and the chickpeas and black beans are completely broken down. You may have some dark specks from the black bean skins. Season with more salt to taste.
Transfer to a bowl and use the back of a spoon to create a well in the center. Pour in the remaining tablespoon of olive oil. Serve with your favorite whole wheat or gluten-free crackers, pita, or veggies.
Enjoy!