This Black Bean Hummus dip is a nice change from the classic hummus recipe. You can use it as a dip or the base for a meat free quesadilla. I usually use it for the later because my girls love my quesadillas. Give it a try and see how you like it!
- 1 14 Ounce can of black beans
- A handful of cilantro leaves (about ½ cup)
- 1 Clove garlic, minced
- 2 Tablespoons lime juice
- 1 Tablespoon tahini
- 1 Teaspoon ground coriander seed
- 1 Teaspoon salt
- ¼ Cup extra virgin olive oil
- 1 Jalapeno (optional)
Rinse the black beans and place in the bowl of the food processor.
Add cilantro leaves, minced garlic, tahini, lime juice, ground coriander seed, olive oil and salt. If you like a little heat add a seeded and chopped jalapeno. Process until smooth making sure to scrap the sides of the food processor at least once.
Serve the hummus with corn chips, and fresh vegetables like cucumber, peppers, carrots and radishes. Or, if you want to have a really healthy meal, try it with my Roasted Cauliflower Salad with Lemon Tahini Dressing!
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