Mexican Black Bean Hummus
Looking for a show-stopping healthy appetizer for game day? Make this Mexican Black Bean Hummus for the ultimate snack.
Course: Dips
Cuisine: Mexican
Keyword: black bean hummus
Servings: 6 -8 servings
Author: Lee Hersh
- 2 cups black beans rinsed and divided (1.5 cups + 1/2 cup)
- 1/4 cup tahini
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic minced
- 1 tablespoon sriracha or any kind of hot sauce
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
Toppings
- 1/4 cup red onions finely diced
- 1/4 cup tomato diced
- 1 tablespoon Nakano Rice Vinegar
- 1/8 cup cilantro chopped
- 1 tablespoon cotija cheese crumbles
- 1/4 teaspoon sea salt
Place 1/2 cup of black beans on the bottom of a bowl. Set aside.
Next, place remaining black beans in a high-speed food processor along with tahini, olive oil, garlic, sriracha, lime juice, salt, and cumin. Blend until smooth. You may need to use a spatula to scrape the sides a few times to ensure everything gets blended. If the hummus still seems too thick, add a tablespoon or two more of olive oil. Once it's reached the desired consistency, pour on top of black beans.
To make the topping, toss red onions, tomato, cilantro, and cojita cheese in sea salt and rice vinegar. Then, sprinkle on top of hummus.
Serving: 1/8 recipe | Calories: 166kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Fiber: 4g | Sugar: 2g