I love black beans and so do my kids! They also love hummus. I make my own hummus once in awhile, but I buy a lot of pre-made hummus too. Make sure to check the ingredients on the one you buy to ensure it only contains olive oil, not soybean oil. I was bummed when I realized that one I had been buying a lot contained soybean oil. Not only is soybean oil a poor choice, but you can bet it is genetically-modified soy. My kids eat way too much hummus to have that as a staple in our house! So I buy Holyland instead. They sell it at Costco which is a bonus! There are many small brands I like too, because they are made with high-quality ingredients.
But my point today is about black bean dip! I would call it black bean hummus, but without the chickpeas and tahini, it’s not technically hummus anymore! I love tahini, even eating it as a dip by itself. But it can be expensive. Especially when you go through it as quickly as I do! So, I set out to make a yummy black bean tahini-less hummus dip. It’s good to switch up your beans, and any bean dip is super simple to make if you have a food processor or blender. I use my Vitamix. Not shocking, I know, I use my Vitamix for everything!
This would be a good one to make for the Superbowl! Much healthier than store-bought dips. Let me know what you think of this one!
- 2 cups oat flour (gluten-free)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup raw honey
- 1/4 cup melted coconut oil
- 1/2 cup no sugar-added applesauce
- 2 teaspoons vanilla
- 1/2 cup non-dairy milk mixed with 1/2 tablespoon lemon juice
- 2 small apples, peeled, cored, diced
- Preheat oven to 350 degrees.
- Line muffin tins.
- Whisk dry ingredients.
- Mix wet ingredients.
- Add dry ingredients into wet until just combined.
- Fold in diced apples.
- Fill muffin tins about 2/3 full.
- Bake for 15 minutes or until toothpick in center comes out clean.