Black-Bean Hummus

Credit for recipe: Jessica Grosman, registered dietician


  • 1 14-oz can black beans (or soaked and cooked black beans), drained & rinsed (reserve bean liquid)
  • 1 Tbsp Dr. Cowan’s Garden Three-Beet Powder
  • 1 tsp  ground cumin
  • 1/2 tsp sea salt, or more, to taste
  • 1/2 tsp freshly squeezed lime juice
  • 1 Tbsp extra-virgin olive oil


  1. To the bowl of a food processor, add the black beans and 1 Tbsp of reserved bean liquid.
  2. Pulse several times to break down the beans. 
  3. Add the remaining ingredients and
  4. process until the mixture is smooth, stopping occasionally to scrape down the sides of
  5. the bowl. 
  6. Taste and adjust seasonings, adding more sea salt, if necessary.
  7. Remove hummus from food processor to a bowl, cover and chill for at least one hour
  8. before serving to allow flavors to blend and develop.
  9. Serve hummus with carrot sticks, crackers, chips, or as a spread on a sandwich.

black bean and beet hummus