Get out your food processor, a can of black beans and a few simple ingredients and you can be eating this deliciousness in no time. It's a nice change from straight up chickpea hummus. I love the flavourful profile of lime, cilantro and cumin in this recipe.
I usually garnish it with fresh tomato salsa and diced avocado, this time I deicded to add strawberries to my quick salsa. It's not fancy, just a few simple ingredients. Corn chips are great on the side and keep this gluten free, but I will often make pita chips in the oven. Just by splitting the pita down the middle, cutting into triangles, giving a random drizzle of sunflower oil and a sprinkling of salt then baking at 350F. (They don't take long at all to crisp up and are so tasty!!) I also sometimes eat this hummus with lots of fresh veggies. Instead of making the hummus as a dip, try tucking it in a sandwich, wrap or quesadilla.
You could also make this mango avocado guac to serve along side...mmm.
Recipe: Black Bean Hummus
Strawberry Tomato Salsa
Serve hummus topped with some diced avocado, salsa, fresh cilantro, and maybe a squeeze of fresh lime if desired.
Hey! I'm Trisha