Black Bean Hummus

September, 2017

It’s not a party without dip, and this one’s hard to beat. It’s packed with protein, fibre and big, big flavour.

1 can (15oz) of black beans, drained and rinsed

1/4 cup extra-virgin olive oil

3 tbsp freshly squeezed lime juice

2 tbsp tahini paste

1 tsp cumin

3/4 tsp salt

1/2 tsp ground coriander seeds

1/4 tsp crushed red chili peppers (more to taste)

2 cloves garlic, peeled and minced

1 handful fresh cilantro, chopped

Sour cream, to garnish

Place the black beans, olive oil, lime juice, tahini paste, cumin, salt, coriander, chili peppers, garlic and cilantro in a food processor, and whiz it until smooth. Taste the hummus, and adjust the seasoning to your liking.

Spoon the hummus into a bowl, smooth it into an even layer and pipe on some sour cream in a spider web pattern (we made a piping bag out of a sandwich bag and cut the tip off). Serve with blue corn chips, and devour.

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