Made with Repix (

Black Bean Hummus Dip

By Chloe Mulliner, Guest Blogger

I don’t eat a lot of beans, but for whatever reason it seems like I always have a stock of cans lingering in my cupboard. Recently when my pantry seemed especially bare, and I was pressed to whip up something quick for dinner, I turned to my trusty beans for a tasty new recipe. All it took was a can of black beans, garbanzo beans, a few standard ingredients, and viola! I had some homemade blackbean hummus in minutes.

If you’re looking for a hassle-free way to use up some of your own bean stash, try out this vegan and vegetarian blackbean hummus recipe.

– 1 can (15oz) organic garbanzo beans
– 1 can (15oz) organic black beans
– 1 TBS organic olive oil
– 2 TBS fresh organic lemon juice
– 1-2 cloves of garlic
– Salt, pepper, and cumin to taste
– Optional: Greek olives

Rinse and drain both cans of beans and place them in the blender or food processor. Add in the other ingredients and blend until the hummus is as smooth or chunky as you want. For a thinner consistency, you may want to use additional olive oil at your discretion. Top it off with some Greek olives, and spread some on a sandwich or pair it with your favorite raw veggies for a simple snack. The possibilities are endless!