Ingredients
- 2 (15-oz) cans black beans, drained, about ½ cup liquid reserved
- ⅓ cup runny, well-stirred tahini
- ⅓ cup extra-virgin olive oil + more for topping
- 2 ½ Tbsp fresh lemon juice + more to taste
- 1 large garlic clove, roughly chopped
- ¾ tsp kosher salt + more to taste
- ½ tsp ground cumin½ tsp smoked paprika + more for topping
Instructions
- Add the drained black beans, tahini, olive oil, lemon juice, garlic, salt, cumin and smoked paprika to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed, until fully combined.
- With the processor running, slowly pour in ¼ cup of the reserved black bean liquid and process until smooth and creamy, 2-3 minutes. If a looser consistency is desired, add more black bean liquid, a little at a time. (Discard the rest.)
- Taste and add more lemon juice or salt, if desired. Transfer to a serving bowl and smooth the top. Drizzle with a little more olive oil and sprinkle with smoked paprika.
Notes
Store the hummus, covered in the fridge, for up to 5 days.
- Prep Time: 10 minutes
- Category: Side dish
- Method: Quick
- Cuisine: Israeli