Black Bean Hummus Recipe

Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic head to expose the cloves. Place on a square of foil, drizzle with 1 tsp olive oil and sprinkle 1/8 tsp salt. Wrap tightly and roast in oven for 30–35 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze out 4 cloves worth of roasted garlic into a small bowl and mash into a paste. Reserve remaining cloves for another use.

Prepare beans

Drain and rinse the canned black beans well. If you want extra-smooth hummus, remove a few skins by gently rubbing beans between your fingers under running water (optional). Reserve 1–2 tablespoons of the rinsing liquid if desired.

In a food processor, combine the drained black beans, 1 tablespoon tahini, 2 tablespoons fresh lime juice, 1–2 tablespoons of the mashed grilled garlic (adjust to taste), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pulse to combine.

With the processor running, drizzle in 2 tablespoons extra-virgin olive oil. Scrape down the bowl, then stream in up to 3 tablespoons water or reserved bean liquid as needed to reach a smooth, creamy consistency. Taste and adjust seasoning: more lime juice for brightness, more salt for balance, or additional garlic for punch.

Process for 30–60 seconds until very smooth. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center for toppings.

In a small bowl, gently toss 1/2 cup pomegranate arils with 1 teaspoon lime zest, 1/2 tablespoon fresh lime juice, 2 teaspoons chopped cilantro (if using), and 1/4 teaspoon flaky sea salt. Stir just enough to coat the arils without crushing them.

Spoon the pomegranate-lime mixture into the well on top of the hummus.

Warm the naan briefly on a skillet or in the oven (about 1–2 minutes per side on a hot skillet) and brush lightly with 1 tablespoon extra-virgin olive oil if desired.

Drizzle a little olive oil over the hummus, sprinkle additional smoked paprika if desired, scatter microgreens or chopped parsley, and serve immediately with warm naan or toasted flatbread for dipping.