This black bean hummus is made with a few ingredients that are all naturally vegan and can be gluten free as well!
Hummus is a thing I love to use in many things. I naturally eat it with salads, with celery, on sandwiches, and more! But one day I had some leftover black beans from a recipe that I had made earlier in the week and decided to create a different type of hummus. Naturally I didn’t have any tahini on hands so I improvised and created my own tasty delicious and satiating recipe!
When I made it my friend tasted it and practically ate the entire thing within the span of 2 days. I made a huge batch of it lol.
But I’m glad that I got to enjoy and pass along this delicious and nutritious recipes. Normally I don’t do beans because my system doesn’t do beans (gas alert!). But if you can handle the legumes then have at it!
Here’s the Recipe:
2 cups of cooked black beans (slightly drained if you want a thicker consistency)
1/4 tsp of sea salt
Pepper to taste
1/4 tsp of cumin
A couple of pinches of Paprika & Cayenne Pepper
Juice of 1 lemon (or lime)
1 Tbsp of liquid braggs aminos (or soy sauce)
1-2 garlic cloves
2 Tbsp of melted coconut oil (unrefined)
Add all your ingredients to your food processor and pulse for 1 minute. Then add the coconut oil and pulse until your desired consistency. (Smooth for me) 😉
Hello my name is Rachael, founder of Endigo Rae TV & Divine Earth School, and we help multipassionate spiritual entrepreneurs and creatives (aka Mosaic Souls) create divine lives and businesses from the inside out. This entails creating bodies, lives, and businesses they adore.
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