Black Bean Hummus

This "hummus" can be used as a dip for veggies or schmeared on picnic sandwiches. Feel free to use any dried beans you like, though the color will be less dramatic. 

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1/2 lb dried black beans, soaked overnight
1 T smoked paprika
1 T cumin
1/2 T chili flakes
1/2 C oil
2 T salt


  1. Drain the beans and rinse
  2. Heat the oil in a large soup pot
  3. Add the spices and allow to fry gently in the oil
  4. When fragrant add the beans and toss to coat
  5. Cover with water and bring to a boil
  6. Reduce to a simmer and allow to cook until very tender
  7. Remove from heat and add the salt
  8. Let sit overnight
  9. Blend the beans and liquid to make a loose hummus (it will thicken when it cools)
  10. Allow to cool and serve