Steps:
- Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.
- rebecca's notes
- If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
- storage
- Store in an airtight container in the refrigerator for 5 days.
- nutrition information
- (per serving)
- Calories: 145
- Total Fat: 4g (1g saturated, 3g monounsaturated)
- Carbohydrates: 21g
- Protein: 7g
- Fiber: 9g
- Sodium: 525mg
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Tafseer Butt
[email protected]I'm always looking for new hummus recipes, and this one is a keeper. It's so creamy and flavorful, and the black beans add a nice touch. I'll definitely be making this again.
Fezeka Reichel
[email protected]This hummus is delicious! It's so easy to make and it's a great way to use up leftover black beans.
SM Drama
[email protected]I was pleasantly surprised by how much I liked this hummus. I'm not a huge fan of black beans, but they really work well in this recipe. The hummus is creamy and flavorful, and it's a great healthy snack.
Amuna Gautam
[email protected]This hummus is so good! I've made it several times and it's always a hit. It's perfect for parties or potlucks.
Michael Jalum
[email protected]I love this recipe! It's so easy to make and always turns out perfect. The black beans give it a great texture and flavor.
Sabha Ishtar Takisha
[email protected]This hummus is amazing! It's so creamy and flavorful, and the black beans add a delicious depth of flavor. I served it with pita chips and vegetables, and it was a hit with everyone.