Black Bean Hummus

By Harleygirl

Ingredients

• 1 15-ounce can black beans, no or low salt or 1 1/2 cups cooked beans, drained, reserving some of the
• bean liquid
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning
• 2 tablespoons raw tahini
• 2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
• 1/2 teaspoon ground cumin
• 1/2 clove garlic, chopped
• pinch cayenne pepper, or to taste
• pinch paprika, for garnish

Preparation

Step 1

Blend all ingredients, except the paprika, in food processor with 2 tablespoons bean liquid. Process until
smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with
paprika. Serve with raw vegetables like baby carrots, steamed asparagus spears, broccoli florets, zucchini,
cucumber, and romaine lettuce leaves.