Black bean hummus, two ways

I love hummus. I love it with raw veggies, I love it spread on sandwiches, I love it with chips, I love it straight off a spoon.

And I love garbanzo beans, which usually provide the creamy base for hummus. But we've been enjoying garbanzos as a meal with increasing frequency (as in this delicious slow cooker dinner, or a version of this easy warm salad for lunch), and I don't want to see them yet again at snack time. Not even puréed.

Black bean hummus, however, is a completely different dip.

After toying with a few variations, I've settled on these two favorites. The first is bright and fresh, infused with oranges. The second is bolder and spicier, and just as delicious.

I prefer my hummus without olive oil. If you find it too thick for your liking, add more water or juice, or a bit of olive oil. If you have citrus salt, use it here.

Orange Citrus Black Bean Hummus

If you have citrus salt, use it here.

1 1/2 cups cooked black beans
2 tablespoons orange juice
grated zest from 1 orange
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon cumin

Combine all ingredients in a food processor and blend until smooth.

Paprika-Lime Black Bean Hummus

1 1/2 cups cooked black beans
2 tablespoons reserved bean liquid
1 1/2 tablespoons lime juice
1-2 cloves garlic
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika

Combine all ingredients in a food processor and blend until smooth. If you like it spicy, add a few drops of Sriracha.