Black Bean Taco Hummus
A simple yet delicious plant-based hummus made of garbanzo beans and black beans and seasoned with fresh garlic, lime juice, cumin, oregano, smoked paprika, and chili powder. Great with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches, veggie bowls, as a dip for fresh vegetables, fresh avocado, and more.
Equipment
- Pressure Cooker
- food processor or high-speed blender
Ingredients
- ½ cup dry chickpeas or 1 cup cooked and drained chickpeas*
- 1 tsp baking soda*
- Enough to and cover the beans twice*
- ½ cup dry black beans or 1¼ cups cooked and drained black beans*
- 2 Tbsp tahini**
- 1 jalapeno seeds removed and diced***
- ¼ cup cilantro roughly chopped (optional)
- 3 Tbsp fresh lime juice 2-3 limes
- 2 cloves of garlic
- ½ tsp ground cumin
- ¼ tsp oregano
- ¼ tsp chipotle chili powder
- ¼ tsp smoked paprika
- salt and pepper to taste optional
- garnish optional: chopped cilantro, chopped tomato, chopped onion, black beans, corn, fresh lime juice
Instructions
Instant Pot Bean Instructions
- Separately, rinse the dry beans well in water.
- Transfer the beans to two separate bowls. Pour in four cups of water and 1 tsp baking soda in with the chickpeas, and soak for 8 hours or overnight. Pour in four cups of water in with the black beans, and soak for 8 hours or overnight.
- Rinse the soaked beans well.
- Transfer the soaked beans to the Instant Pot, cover with water, and secure the lid.
- Cook for 10 minutes using the High Pressure setting, allowing the pressure to release naturally. You can cook the beans separately or together.
- Remove the lid and allow to cool for at least 10 minutes.
- Drain and rinse the chickpeas well. Remove and discard any loose skins.
Instructions
- In a food processor or high-speed blender, blend all of the ingredients together, until smooth, about 1-2 minutes. You may need to scrape the sides.
- Add in 1-2 Tbsp water, if needed, to achieve desired consistency. The hummus should be mostly smooth.
- Taste and adjust seasonings, as desired.
- Garnish with cilantro, tomato, onion, black beans, and/or lime juice, if desired. If you’d like, you can toss all of the garnishes together to make a “cowboy caviar”, then spoon on top when serving. It adds texture, color, and more flavor.
- Serve with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches, veggie bowls, as a dip for fresh vegetables, fresh avocado, and more.
- Store any remaining hummus covered in the refrigerator for up to one week.
Notes
* I like using black beans and chickpeas (or garbanzo beans) because hummus is traditionally made with chickpeas. You can easily substitute them for any kind of pale bean, including navy beans, great northern beans, or cannellini beans. You can also use more black beans.
** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
I use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water overnight to increase their digestibility and improve nutrient retention. I also like cooking them in a pressure cooker since they take less time and come out perfectly cooked every time. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions.
To make oven-roasted corn chips, preheat oven to 350 degrees. Place 10 corn tortillas in a stack on a cutting board and cut them into six or eight equal pieces. Place the corn tortilla triangles on a baking rack on a cookie sheet and bake for 15-20 minutes in the oven, until golden and crunchy.