Black Bean Hummus A Fun Dip Recipes

EASY BLACK BEAN HUMMUS

Steps:

• Peel the garlic. Drain the black beans, but don't rinse them. Juice the lime.
• Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it's too thick, add another drizzle of olive oil. Puree for additional minute until creamy.

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

BLACK BEAN HUMMUS

Steps:

• Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.
• rebecca's notes
• If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
• storage
• Store in an airtight container in the refrigerator for 5 days.
• nutrition information
• (per serving)
• Calories: 145
• Total Fat: 4g (1g saturated, 3g monounsaturated)
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 9g
• Sodium: 525mg