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Black Bean Hummus

February 18, 2010

As I've written here many times before, we love hummus. Actually, I find most kids really enjoy the smooth creaminess of hummus as a spread on sandwiches, as a dip for veggies or just on it's own. Traditional hummus is made from garbanzo beans, tahini, olive oil and lemon juice, but there's no reason that you can't get creative and come up with an array of new hummus flavors using different types of beans or nuts.

For this recipe, I wanted to do a Mexican inspired hummus with flavors I know my family likes, so I chose pepitas (pumpkin seeds), black beans, cumin and cilantro. And just to keep everything homemade, instead of buying fried chips at the store, I decided to make my own healthy, crispy ones. Both dishes are easy to make and kids have fun breaking up the tortillas into chips themselves.

Whether you're inviting friends over for a party, want a protein-packed school lunch box snack for your little one or just need something healthy and delicious to nibble on throughout the day, this Mexican hummus delivers. Olé!

Black Bean Hummus

  • Cook Time: 6 minutes,
  • Total Time: 6 minutes,

Ingredients

  • 1/3 cup pepitas (pumpkin seeds)
  • 1 small garlic clove
  • 1 15 oz can black beans, rinsed and drained
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • juice of 1/2 a lemon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 cup cilantro, chopped (you can use the stems — they have tons of flavor)
  • toasted corn tortillas
  • 1 package whole corn tortillas (about 12)

Preparation

  1. 1. Place the pepitas in a dry sauté pan and toast over low heat for 5 minutes, stirring halfway through, or until the pepitas start to turn golden.
  2. 2. Place the pepitas and garlic clove in a food processor and pulse for 1 minute.
  3. 3. Add the remaining ingredients and puree until smooth.
  4. 4. Serve.
  5. Toasted Corn Tortillas
  6. 1. Preheat oven to 350 degrees.
  7. 2. Place corn tortillas directly on oven racks and toast for 15-20 minutes or until crisp and golden.
  8. 3. Serve whole or broken into chips.

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Comments






  1. brookejc

    October 12, 2012 at 4:26 pm

    Oh my! This is so good that it should be served at adult dinner parties.

  2. Kristina

    March 13, 2012 at 11:25 pm

    I love this hummus, so incredibly YUMMY! I made everything exactly to the recipe except I doubled the garlic, we love garlic here…Delish! Thank you for another great recipe! :)

  3. Kassy

    February 24, 2012 at 11:51 am

    This dip is sooo good. I added some different spices. But I will make it again! I wish i bought more black beans yesterday!

  4. Rebeca @ The Average Parent

    January 22, 2012 at 7:28 pm

    this was delicious! I made it exactly by the recipe and love, love, love it! This is a great way to bring more beans into our diet!

  5. Tracy

    July 17, 2011 at 9:36 pm

    This was delicious. It was a great option for us b/c my son is allergic to sesame seeds, so many hummus recipes do not work for us. I skipped the cumin, b/c we are not big fans. I also toasted the pepitas in the toaster oven – I find this easier than using (and having to clean) a saute pan. Thanks Weelicious!

  6. Teresa

    June 7, 2011 at 12:06 pm

    Just made this with toasted sunflower seeds and it was so awesome! Yum!

  7. Twin Mom

    February 25, 2011 at 4:45 pm

    Can you freeze this? I’m preparing for a party and would love to make this ahead of time.

  8. Olive's Mom

    January 26, 2011 at 2:13 pm

    I just made this, with modifications, and it was delicious! I didn’t want a mexican flavor so i omitted the cumin and cilantro. I also didn’t have pumpkin seeds – all i had on hand were toasted pine nuts, so i substituted those. I used a little more garlic and a pinch more lemon juice and it came out fabulous. Kinda of tastes like a mild tampenade. My 2.5 year old (my picky eater!) asked for seconds. this is a keeper. Thanks!!

  9. tammy

    October 6, 2010 at 11:16 pm

    do you have any suggestions for substituting the pepitas?

  10. Jessica

    September 8, 2010 at 8:30 pm

    Also, I added 1/2 bunch of cilantro and didn’t measure out the cup. That was perfect for us.

  11. Jessica

    September 8, 2010 at 8:29 pm

    This was delicious and my son loved helping me make it! I doubled the recipe and that would be enough to bring to a party. You have just the right measurements for everything–garlic, salt, etc. This was also my first time using pepitas. I bought mine at Trader Joe’s and they started green, so I cooked them a little longer than 5 min before using them.

  12. Betsy Henry zen-mama.com

    February 18, 2010 at 10:09 pm

    I’ll try this! We’re all lovers of Mexican food. It would be a wonderful hors d’oeuvres as well!!
    By the way, found you on twittermoms. Hope you’ll check out my blog as well!