Ingredients
Black Bean Hummus
- 1 can (15 oz) black beans, drained and rinsed
- 2 garlic cloves, minced
- ¼ cup tahini
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Instructions
- Combine ingredients: In a food processor, add the black beans, minced garlic, tahini, lime juice, 2 tablespoons of olive oil, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Blend until the mixture is smooth, stopping occasionally to scrape down the sides to ensure even blending.
- Adjust seasoning and consistency: Taste the hummus and season with salt and freshly ground black pepper according to your preference. If the hummus is too thick, blend in a small splash of water or additional olive oil to achieve a creamier texture.
- Serve and garnish: Transfer the hummus to a serving bowl. Drizzle a little extra olive oil over the top for richness, and sprinkle with smoked paprika or freshly chopped cilantro if desired for an added burst of flavor and color.
- Enjoy with dippers: Serve this Mexican-style black bean hummus alongside tortilla chips, crisp fresh vegetables, or warm pita bread for dipping and sharing.
Notes
- For a more authentic smoky flavor, consider lightly toasting the cumin and paprika before adding.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a spicier dip, increase the cayenne pepper to taste.
- Try garnishing with diced avocado or chopped jalapeño for extra texture and heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
