AuthorHeather BlakeCategoryCondiments, Dairy free, Dips, Gluten-free, Legumes, Vegan, VegetarianDifficultyBeginnerReady in 5 minutes, this creamy & healthy bean dip is perfect for game-day or Mexican night!
15 oz can black beans, drained & rinsed
1.50 tbsp tahini
1.50 tbsp olive oil (I used The Crescent Olive's Persian Lime - YUM!)
juice from 1/2 lime
1 tsp cumin
½ tsp chili powder (optional)
½ tsp coriander (optional)
1 clove garlic, minced
dash of salt (to taste)
⅛ cup water
⅛ cup cilantro (optional)
1
Add all ingredients to food processor or blender, process for about 1 minute, or until super creamy!
*Black beans create a creamier hummus and require less water than a traditional chickpea hummus.
Serve with pretzels, rice cakes, tortilla chips, and chopped veggies!
Garnish with additional cilantro, if desired. Enjoy!!
Ingredients
15 oz can black beans, drained & rinsed
1.50 tbsp tahini
1.50 tbsp olive oil (I used The Crescent Olive's Persian Lime - YUM!)
juice from 1/2 lime
1 tsp cumin
½ tsp chili powder (optional)
½ tsp coriander (optional)
1 clove garlic, minced
dash of salt (to taste)
⅛ cup water
⅛ cup cilantro (optional)
Directions
1
Add all ingredients to food processor or blender, process for about 1 minute, or until super creamy!
*Black beans create a creamier hummus and require less water than a traditional chickpea hummus.
Serve with pretzels, rice cakes, tortilla chips, and chopped veggies!
Garnish with additional cilantro, if desired. Enjoy!!
