Black Bean Hummus

Vegetarian
Vegan
Dairy Free
Health score
25%
Black Bean Hummus
20 min.
8
112kcal

Suggestions


Are you ready to elevate your snacking game with a deliciously unique twist on a classic favorite? This Black Bean Hummus is not only a feast for the taste buds but also a vibrant addition to your table, perfect for any occasion. Whether you're hosting a gathering, enjoying a cozy night in, or simply looking for a healthy snack, this recipe is sure to impress.

Rich in flavor and packed with nutrients, this hummus is a delightful blend of creamy black beans, zesty lime juice, and aromatic spices, all brought together in a smooth, velvety texture. The addition of fresh cilantro and a hint of jalapeño adds a refreshing kick that will keep you coming back for more. Plus, it's entirely vegetarian, vegan, and dairy-free, making it a guilt-free indulgence for everyone to enjoy.

In just 20 minutes, you can whip up this delectable dip that serves eight, making it an ideal choice for parties or family gatherings. Pair it with warm, crispy pita wedges for a satisfying crunch that complements the hummus perfectly. With only 112 calories per serving, you can savor every bite without any worries. So, gather your ingredients and get ready to impress your friends and family with this mouthwatering Black Bean Hummus!

Ingredients

  • 15 ounce black beans rinsed drained canned
  • 0.5 cup cilantro leaves fresh divided chopped
  •  garlic clove peeled
  • 0.8 teaspoon ground cumin 
  • 0.5 small jalapeno seeded
  • tablespoons juice of lime fresh
  • tablespoon olive oil extra virgin extra-virgin
  • 6-inch wholewheat pita breads ()
  • 0.3 teaspoon salt 
  • tablespoons tahini (roasted sesame seed paste)
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat oven to 42
  2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeo) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.
  3. Cut each pita into 8 wedges. Arrange on a baking sheet.
  4. Bake at 425 for 6 minutes, turning once.

Nutrition Facts

Calories112kcal
Protein19.01%
Fat31.77%
Carbs49.22%

Properties

Glycemic Index
28.25
Glycemic Load
2.64
Inflammation Score
-4
Nutrition Score
6.1830434799194%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Luteolin
0.01mg
Myricetin
0.01mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:111.55kcal
5.58%
Fat:4.08g
6.28%
Saturated Fat:0.6g
3.74%
Carbohydrates:14.23g
4.74%
Net Carbohydrates:9.33g
3.39%
Sugar:0.12g
0.13%
Cholesterol:0mg
0%
Sodium:77.69mg
3.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.5g
11%
Folate:84.23µg
21.06%
Fiber:4.9g
19.62%
Vitamin B1:0.19mg
12.95%
Manganese:0.26mg
12.82%
Phosphorus:107.15mg
10.71%
Magnesium:42.38mg
10.59%
Copper:0.18mg
8.96%
Iron:1.45mg
8.07%
Potassium:223.02mg
6.37%
Zinc:0.79mg
5.3%
Vitamin K:4.35µg
4.15%
Vitamin C:2.72mg
3.3%
Selenium:2.01µg
2.87%
Vitamin B6:0.05mg
2.72%
Vitamin B3:0.53mg
2.63%
Calcium:23.86mg
2.39%
Vitamin B2:0.04mg
2.36%
Vitamin E:0.32mg
2.15%
Vitamin A:86.9IU
1.74%
Vitamin B5:0.15mg
1.45%
Source:My Recipes