Spicy Black Bean Hummus Dip

By Jackie DeKnock  ,

June 10, 2015

“A spicy ‘taste of Mexico’ to add to your healthy appetizer repertoire! I use this as a dip with tortilla chips and in quesadillas with grated cheese as a delicious filling. This one really is ‘quick ‘n delicious’, prep time: 8 minutes."

  • Yields: Serves: 4-6


1-15 oz. can Black beans drained, reserve liquid

3 Tb Tomato paste

1 1/2 Tb Chipotle sauce or canned whole diced peppers

1-2 Tb Lime juice fresh squeezed

2 tsp Cumin

2 tsp Red chili powder

2 tsp Garlic powder

To taste Salt & Black pepper

1/4 cup Olive oil


1. Reserve 1 Tb of whole black beans for garnish.

2. Place all ingredients except the olive oil into a food processor or blender and pulse puree for about 30 seconds. Turn processor on and slowly drizzle the olive oil into the mix until fully incorporated. Add reserved bean juice to thin as desired.

3. Spread mix onto a shallow serving platter and garnish with whole black beans.

Now you have a taste of Mexico – ole! Serve with tortilla chips, toasted pita triangles, vegetables…whatever your heart desires.

8 Minutes

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