Cuban Black Bean Hummus Recipes

QUICK BLACK BEAN HUMMUS

Steps:

• Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.

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 chopped black olives.
• Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.

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