Black Bean Hummus
This recipe is a twist on Mexican refried beans and a classic hummus dip. A versatile dip that can be served with various accompaniments, such as pita bread, crackers, and raw or roasted vegetables.
It can also be a side to chicken or roast beef!
Add 1 cup of cooked and drained black beans and 1 cup of cooked and drained chickpeas to a blender jug
Add ¼ cup of tahini and ¼ cup of extra virgin olive oil
Add 1 tsp of dried oregano and 1 tsp of cumin powder
Add salt to taste
Blend until all ingredients come together. Add a little water, if necessary, to help blending and to adjust to the desired texture
Transfer to a serving bowl and garnish with queso fresco to taste. The black bean hummus is ready
Yield 4 cups
Cooked and Drained Black Bean1 cup
Cooked and Drained Chickpea1 cup
Extra Virgin Olive Oil¼ cup
Dried Oregano1 tsp
Cumin Powder1 tsp
Queso Frescoto garnish