I’m not usually one to post dip recipes on the blog. However, after making this dip I knew it was worth sharing with you. This is a cupboard clean out recipe and one you all with absolutely love. (Just in case you missed it, we used to have a column called Cupboard Challenge, that we’ve renamed Cupboard Cleanout. These are recipes that are made only with the ingredients we have on hand. On a normal week, I’ll typically pick up a container of hummus from the store to save on time. But with a quick blend in the food processor, this black bean hummus can be made in 5 minutes flat.
Keep reading for the full recipe after the jump!
Black Bean Hummus
Servings: 6-8 side portions
Ingredients:
- 1 Can Organic Black Beans
- 1/2 C fresh cilantro
- 1/2 tsp turmeric
- 1/4 tsp ground coriander
- 1/2 tsp ground cumin
- 2 cloves of garlic minced
- 1 tsp salt
- 1 T extra virgin olive oil
- Juice of one lemon
- Additional salt and pepper, to taste
Directions:
Drain can of black beans and place in food processor. Add minced garlic and seasonings. Blend and add olive oil and lemon juice. Salt and pepper below. I love to use this hummus on veggies or pita chips for a clean and protein packed snack.
Make it a meal. Use this dip to make a delicious vegan bowl!
Paired with quinoa and falafel, this vegan bowl is filling and absolutely delicious. (When we made this dish, one of us is a carnivore and the other is vegan.) Both of us loved this dish and were full by the end of the dinner.
Toppings to add to bowl:
- Arugula
- Microgreens
- Falafel
- Salt and pepper
- Diced tomatoes
- Kalamata Olives
- Cucumbers
Have any favorite dip recipes or vegan dishes?
We’d love to hear from you! Let us know in the comments below.