Black Bean Hummus With Avocado Recipes

BLACK BEAN HUMMUS WITH AVOCADO

Black Bean Hummus with Avocado image

Black bean hummus with avocado and lime is a delicious new take on hummus that I recommend to anyone looking for a quick appetizer or snack. This recipe combines the savory flavors of guacamole and black bean hummus into a hybrid dip that isn't like anything else you've probably ever tried before. It's a hit recipe that I make for parties, and I'm confident that you'll love it as much as my friends and I do.

Provided by Garrett P

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup cooked black beans
½ avocado, pitted and peeled
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 clove garlic
1 lime wedge, juiced
½ teaspoon ground coriander
½ teaspoon roasted ground cumin
½ teaspoon coarse sea salt
1 pinch ground black pepper
1 pinch ground ancho chile pepper

Steps:

Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 4.4 g, Fat 3.6 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 74.5 mg, Sugar 0.1 g

BLACK BEAN HUMMUS

Black Bean Hummus image

This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.

Provided by Anonymous

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 5m

Yield 8

Number Of Ingredients 9

Ingredients

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 ½ tablespoons tahini
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
10 Greek olives

Steps:

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 10.3 g, Fat 3.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 426.9 mg, Sugar 0.1 g

AVOCADO WHITE BEAN HUMMUS

Avocado White Bean Hummus image

Make and share this Avocado White Bean Hummus recipe from Food.com.

Provided by Tugar357

Categories Low Cholesterol

Time 10m

Yield 4 1/4 cups, 8 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces white beans
1 medium avocado, halved, pitted, and flesh removed
3 -5 tablespoons lemon juice
1 1/2 tablespoons tahini
2 garlic cloves, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Steps:

Drain white beans and set liquid aside to balance consistency at the end.
Combine remaining ingredients in blender or food processor.
Blend until thoroughly mixed and smooth.
Serve immediately with fresh, warm or toasted pita bread, corn chips, or cover and refrigerate. I plan on trying it over pasta with some shredded chicken.

BLACK BEAN HUMMUS

Black Bean Hummus image

This is my favorite hummus recipe. I adapted it from a recipe out of The Silver Palate Cookbook. Serve with pita bread, naan bread, crackers and/or veggies.

Provided by flower7

Categories Black Beans

Time 20m

Yield 4 cups

Number Of Ingredients 9

Ingredients

4 cloves garlic, to taste
2 (15 ounce) cans black beans, drained,rinsed
1/2 cup tahini
1/3 cup warm water
1 lemon, juice of
1 1/2 teaspoons salt
2 teaspoons ground cumin
black pepper
3 tablespoons olive oil

Steps:

Pulse garlic cloves in a food processor until minced fine.
Add beans and rest of ingredients.
Use olive oil to taste, starting with 3 Tbsp and adding more if needed.
Process until smooth and creamy, pausing to scrape down sides of processor bowl, as necessary.
Taste and correct seasoning.
Transfer to a storage container, cover, and refrigerate until ready to use.

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