Black bean hummus: easy, delicious, high in protein

I recently attended a women’s circle, and everyone brought something to share.  My contribution was black bean hummus, and it was a hit!  Pregnant women need extra protein in their diets: 80-100 grams a day to prevent pre-eclampsia, a serious illness of late pregnancy.  One cup of black beans has 15 grams of protein, and two tablespoons of tahini (sesame paste, an ingredient in hummus) contain 6 grams of protein.  If you prefer traditional hummus, substitute garbanzo beans for black beans.  You can find tahini in the health food section of most grocery stores, or at specialty health food stores like Whole Foods.  You can read more about this recipe, including reviews, here.


  • 1 clove garlic
  • 1 (15 ounce) can black beans; drain and reserve liquid
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons tahini
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 10 Greek olives


  1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

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