Black-Eyed Bean Hummus
Recipe type: Basics, Side Dishes
This delicious and nutritious dip will not only keep you from reaching for the biscuit tin between meals but it is also loaded full of essential minerals such as potassium and zinc which promote healthy cell function and can help to boost eyesight. The raw garlic not only adds a zingy note but also helps the body break down toxins that can accelerate the aging process. This dip is superb served alongside stuffed tomatoes and salads as well as with crudités and crisp breads.
Makes 1 jar
  • 200g tinned black-eyed beans
  • 45g tahini
  • 2 cloves garlic
  • 2 tsp. lemon juice
  • 30g pumpkin seeds
  • A little olive oil
  • Pinch of paprika to garnish
  • Pinch of Himalayan salt
  1. Drain the beans, reserving some of the liquid.
  2. Rinse well.
  3. Place the beans in a food processor and process until crumbly.
  4. Add the tahini, garlic, lemon juice and pumpkin seeds and process until smooth.
  5. Then add a little of the bean liquid until the hummus takes on the consistency of a thick dip.
  6. Spoon into a bowl and pour a drizzle of olive oil over.
  7. Garnish with paprika and serve at once.
  8. Will keep for 3 days in the fridge.
Recipe by EPJHealth at