Recipe: Black Bean Hummus

A Mexican take on a classic recipe

Recipe: Black Bean Hummus

Out of chickpeas? You don’t have to be out of hummus! This variation on the favorite spread has a Mexican-style flavor, with cumin and cilantro. Use it as a dip or as an accompaniment to Mexican meals.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

½ cup chopped fresh cilantro
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
¾ teaspoon ground cumin
¼ teaspoon sea salt
1 (15-ounce) can no-added-salt black beans, drained and rinsed
1 garlic clove, peeled
2 teaspoons smoked paprika

Directions

  1. Place 2 tablespoons of water, ¼ cup of the cilantro, and the tahini, lemon juice, olive oil, cumin, salt, black beans, and garlic in a food processor and process until smooth.
  2. Spoon the hummus into a bowl and sprinkle with the remaining ¼ cup of cilantro.
  3. Top with the smoked paprika.

Nutrition information

8 servings

Per serving

Advertising Policy

Calories: 90
Total fat: 3.9g
Saturated fat: 0.6g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 274.1mg
Total Carbohydrate: 10.4g
Fiber: 4.4g
Sugars: 0.2g
Protein: 4.1g

Source: Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic — Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books)

Advertising Policy
Advertising Policy