Black bean hummus with chipotle and fire roasted tomatoes
This black bean hummus was inspired by the Fountaine Santé's variation on the traditional hummus dip. Switching up chickpeas for black beans brings an nice variation to this healthy dip.
Servings: 6
Equipment
- Food Processor
Ingredients
- 1 1/2 cup cooked black beans equivalent to a 15 ounce can
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic
- 1/2 tsp cumin powder
- 1/2 tsp chipotle powder
- 1/4 cup fire roasted tomatoes (I used from a can, but you can make your own)
- 1/4 cup fresh cilantro
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil (I like the Kirkland Organic Brand)
Instructions
- Place all the ingredients except for the olive oil in a food processor.
- Turn on the food processor and slow add in the olive oil while the processor is running. This will help to create a smoother texture for the hummus as the oil emulsifies.
- Once the oil has been added, transfer the hummus to a serving bowl.
- Garnish with your favourite salsa and fresh cilantro. Enjoy with crudités, nacho chips, pita bread, or your favourite crackers.
Notes
Compared to chickpeas, I find that black beans have a more earthy taste. This variation has more of a Tex-Mex feel to it because of the cumin and chipotle powder. You can experiment with this variation by adding chili powder, or other Tex-Mex spices.