Serve this Mexican-inspired hummus with raw veggies or tortilla chips for dipping, or spread it on sandwiches and wraps, too. Make sure to drain the black beans well, otherwise the hummus may be too runny.
- 2 cups cooked black beans
- 2 cloves garlic roughly chopped
- 1/4 cup tahini
- 1 teaspoon ground cumin
- 2 teaspoons reduced-sodium tamari
- 1 teaspoon ume plum vinegar or 2 teaspoons lemon juice (or to taste)
- 1/2 cup chopped fresh cilantro
Combine black beans, garlic, tahini, cumin, 2 tablespoons water, tamari and vinegar in a food processor. Pulse until smooth and all ingredients are combined, about 1 minute. Transfer to a serving bowl, fold in cilantro and serve.
Per serving: 140 calories (50 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 90mg sodium, 16g carbohydrates (5g dietary fiber, 1g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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