Black Bean Hummus is one of my favorite Daniel Fast recipes. Plus, it’s easy to make and costs a fraction of what prepared hummus costs in the grocery store or deli. A great feature of this recipe is that no oil is required! That’s a huge calorie cutter and cost cutting benefit.

I like to cut up a bunch of colorful and crunchy vegetables, including carrots, celery,jicama, green and red bell peppers, and cucumber. I arrange them on a platter and then serve with the black bean hummus. I can almost hear the cheers my body is declaring as I feed it such nourishing good!

Black Bean Hummus

1 clove garlic (optional)
1 (16 ounce) can black beans, drained (reserve liquid)
2 tablespoons fresh lemon juice
1-2 tablespoons tahini
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper

1. Crush garlic clove and place in food processor
2. Add black beans, lemon juice, tahini, cumin salt and cayenne pepper into a food processor; process until smooth
3. Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
4. Serve with sliced vegetables including carrots, bell peppers, cucumber, celery and jicama.

Yield: Serves 8

If you want a downloadable copy of this recipe, just click HERE and we will send it to you. This is a great way to start your own recipe collection when you do your Daniel Fast (although, I used this recipe all year long).

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