Loaded Mexican Black Bean Hummus
This Loaded Mexican Black Bean Hummus is so easy and delicious - perfect for game day or any gathering! Give it a try at your next party.
Servings: 8 servings
Equipment
Ingredients
For the hummus
- 1 can black beans, rinsed and drained 15 oz.
- 2 -3 cloves garlic
- 2 tablespoons packed fresh cilantro
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Mexican hot sauce I used Tapatío - or use taco sauce
- ½ teaspoon ground cumin
- salt and pepper to taste
For the topping
- desired amount extra black beans rinsed and drained
- desired amount Cojita cheese crumbled
- desired amount red onion chopped
- desired amount jalapeño seeded and chopped
- desired amount tomato seeded and chopped
Instructions
- In the bowl of a food processor, combine the black beans, garlic, cilantro, olive oil, tahini, lime juice, hot sauce, and cumin, blending until smooth. Season to taste with salt and pepper.
- Transfer hummus to a serving container. Top with extra black beans, cheese, red onion, jalapeño, and tomato.
Notes
- Store any leftovers in the refrigerator in an airtight container for 3-5 days.
- This spicy black bean hummus can be frozen, too! Place it in a freezer-safe airtight container and freeze for up to 3 months. When ready to use, allow it to thaw overnight in the fridge.
- This recipe yields about 2 cups or 8 (1/4 cup) servings. You can easily double or triple this recipe as necessary.
Nutrition
Serving: 1/4 cup | Calories: 119kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 249mg | Potassium: 192mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
