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MEXICAN BLACK BEAN HUMMUS

Looking for a show-stopping healthy appetizer for game day? Make this Mexican Black Bean Hummus for the ultimate snack.

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It’s no secret that if you can eat it with a chip…I LOVE IT. On the daily I use almost any excuse to add chips to my meals. This is why I love dips, spreads, and salsas. Chips are THE PERFECT vessel for consumption. It’s the crunch and the salt that I crave.

So…this Mexican Black Bean Hummus is LEGIT and so delicious paired with corn tortilla chips! I’ve got some pretty nummy hummus recipes on FFF: Roasted Red Pepper, Lemon Garlic, Sweet Potato, and Pumpkin Pie, and this just adds to the collection! Hummus really is the PERFECT afternoon snack or great addition to any superfood bowl on the planet.

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This isn’t your classic hummus, people. The base of this hummus is made with black beans instead of garbanzo, but still has ingredients from classic hummus: tahini, olive oil, garlic, and sea salt. Did I mention it’s layered? Black beans + hummus + fresh n’ zesty toppings.

What makes this recipe so amazeballs is the topping! I tossed fresh tomato, red onion, cilantro, and cotija cheese in rice vineger for a bit of a zing and some great texture. So so soooo good. A little bit of vinegar goes a long way in bringing out fresh flavors. I of course used Nakano Rice Vinegar (one of FFF’s 2015 partners), which is readily available at most grocery stores and Target! My favorite flavor is the natural variation. Green bottle.

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Gimme gimme gimme.

Ingredients
  • 2 cups black beans, rinsed and divided (1.5 cups + .5 cup)
  • ¼ cup tahini
  • 3 tablespoons EVOO
  • 2 cloves of garlic, minced
  • 1 tablespoon sriracha (or any kind of hot sauce)
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • ½ teaspoon cumin
Toppings
  • ¼ cup red onions, finely diced
  • ¼ cup tomato, diced
  • 1 tablespoon Nakano Rice Vinegar
  • ⅛ cup cilantro, chopped
  • 1 tablespoon cotija cheese crumbles
  • ¼ teaspoon sea salt
Instructions
  1. Place ½ cup of black beans on the bottom of a bowl. Set aside.
  2. Next, place remaining black beans in a high-speed food processor along with tahini, olive oil, garlic, sriracha, lime juice, salt, and cumin. Blend until smooth. You may need to use a spatula to scrape the sides a few times to ensure everything gets blended. If the hummus still seems too thick, add a tablespoon or two more of olive oil. Once it’s reached the desired consistency, pour on top of black beans.
  3. To make the topping, toss red onions, tomato, cilantro, and cojita cheese in sea salt and rice vinegar. Then, sprinkle on top of hummus.

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