Black Bean Hummus



  • 1/2 cup dried garbanzos beans
  • 1/2 cup dried black beans
  • 6 pitted black olives
  • 1/4 red onion chopped
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 cup extra virgin olive oil


  • Combine the dry beans in a large bowl. Add water until the beans are covered with three inches in water. Cover with plastic wrap and let the beans soak overnight in the fridge.
  • In the morning, drain the beans and add to a large pot and cover with fresh water, three inches above beans.
  • Bring beans to a boil then turn down to a simmer. Stir occasionally and cook the beans for about one hour. Drain when beans are soft.
  • In a food processor, pulse all of the ingredients to a coarse paste. The thickness and coarseness of the hummus can be adjusted with adjustments to the water and/or processing.

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