Recipe: Black Bean Mushroom Hummus (No Added Oil, Plant-Based, Vegan)
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We are finally back with a new recipe! This is actually one we developed a few months ago and we are excited to finally share it. If you are trying to find ways to get more mushrooms into your diet, this is the recipe for you. Even if you don’t typically love the taste of mushrooms – give this one a try!
Since our very first recipe video EVER was our Super Smoky Hummus ( we decided it was only appropriate to make the first recipe in our new (temporary) kitchen a hummus recipe as well!
For this recipe, you will need black beans, mushrooms, onions, low sodium soy sauce, tahini, garlic power, cumin and cayenne pepper. It is best to use a can of no salt added black beans because you will also need to use the liquid from the can (aquafaba).
Once you get it blended, you’ll end up with a nice, creamy hummus packed with all of those great mushroom benefits! The best part is, you can swap in any kind of mushroom and no salt seasoning blend on top and really make this your own.
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Cook and Chisel 2.0: Black Bean Hummus
Cook and Chisel 2.0: Black Bean Hummus
Black Bean Hummus Recipe
Full Recipe -
Equipment
Blender
Ingredients
16 ounce black beans (drained, reserve some liquid)
2-3 cloves garlic (peeled)
4 tablespoons tahini
4 tablespoons extra virgin olive oil
4 tablespoons lemon juice
1 teaspoon salt (or to taste)
½ teaspoon cumin powder
1 teaspoon red pepper flakes
Instructions
Drain the black beans but make sure to reserve a little liquid.
Add black beans, garlic, tahini, olive oil, lemon juice, salt, cumin powder, and red pepper flakes to a blender or a food processor.
Process until combined, scraping down the sides of the blender as needed.
Add 2-3 tablespoons of the reserved liquid from the beans, if desired, to make a looser dip.
Check for salt and add more if needed.
Transfer to a bowl and garnish with red pepper flakes and drizzle some olive oil all over. Serve!
Notes
My recipe serves 6 but you can easily double or triple the recipe.
If you prefer your hummus to be spicy, add a little cayenne pepper or hot red chili powder while blending.
If you don’t have tahini at hand or you want to give a twist to your black bean hummus, you can add low-sugar or sugar-free peanut butter. It gives a distinct flavor to the hummus.
You can use avocado instead of olive oil and make your hummus creamier and healthier. Avocados will add a creamier texture to the hummus.
You can add artichoke hearts, chipotle peppers, or jalapeno peppers to the hummus while grinding and it turns out amazing.
You can use a mix of black beans and chickpeas to make the hummus. Take equal parts of black beans and chickpeas and make this outstanding dish.
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Black Bean Hummus
Black Bean Hummus For Written Ingredients Visit This is another tasty variation of the popular Middle Eastern Hummus. A perfect appetizer or dip.
Black Bean Hummus 1 WeightWatcher SmartPoint
This hummus was absolutely delicious !! If you give this a try, please let me know !!
Original Recipe Link:
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Gia's Black Bean Hummus
This will become your new favorite hummus!
2 (15-ounce) cans black beans or 2 cups hydrated black beans
6 garlic cloves
1 chipotle pepper & 1 teaspoon of adobe sauce
3 tablespoons fresh lime (3 limes)
2-4 tablespoons Extra Virgin Olive Oil
1/4 teaspoon salt
1 bunch fresh cilantro
3 stalks green onions, roughly chopped
1 Seedless English cucumber
3 Whole carrots
1 small bag tortilla chips
In a food processor, finely chop garlic and green onion with 2 tablespoons of EVOO. Rinse and drain the beans. Add the beans and lime juice, then pulse until combined.
Add the rest of the ingredients and pulse until you like the consistency, slowly adding the rest of the EVOO . Taste and modify if needed. Maybe you want more lime or more heat or more salt. Pulse again. Taste again. Transfer to a bowl, cover and refrigerate for about 30 minutes.
Appetizer: Wash the carrots and cucumber. Slice the cucumbers and carrots into sticks, leaving the skins on. Serve veggies and chips with the black bean hummus.
Mangia!
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