Black Bean Hummus with Sun-dried Tomatoes and Basil
Hearty and creamy, this is the BEST Black Bean Hummus recipe made with sun-dried tomatoes and tahini. This twist on traditional hummus is healthy, wholesome, and full of flavor. It goes great with crackers, pita, chips, and fresh veggies.
Servings 8 servings
Calories 72kcal
Ingredients
- 1 15-ounce can black beans , drained (or 1 ½ cups cooked black beans) (400 grams)
- ¼ cup tahini (60 ml)
- ¼ cup water (60 ml)
- ⅓ cup sun-dried tomatoes packed in oil (50 grams)
- ¼ cup packed fresh basil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (½ lemon yields about 1 tablespoon of juice)
- ¼ teaspoon salt
Instructions
- Place all the ingredients in a food processor. Blend until smooth and creamy.
Notes
Storage: Store leftover black bean hummus in an airtight container in the refrigerator for up to 4 days. To freeze: Place the black bean hummus in a freezer-safe container and freeze for up to 3 months. To thaw, place in the refrigerator for 24 hours. Stir before serving.
Equipment note: A high-speed blender can be used in place of a food processor.
Nutrition
Calories: 72kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 81mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg