I love hummus. I also love Mexican food. I’ve recently discovered that combining the two makes a delicious alternative to traditional chickpea hummus.
Jalapeno Black Bean Hummus is great with lentil chips (as shown – yum) or as a topping for a burrito or taco bowl. I’m also enjoying it this week spread on homemade bread and topped with avocado and some hemp seeds.
This hummus is oil free, except if you use pre-packaged or jarred roasted red peppers in oil (like I did). I drained my red pepper in a colander but didn’t rinse it.
Jalapeno Black Bean Hummus
- 1 can black beans drained
- 1 clove garlic
- 3 tbsp tahini
- 1 red pepper roasted
- 1 lime juiced
- 1 jalapeno seeds removed
- 1 tsp cumin
- salt and pepper to taste
- Add all ingredients to a blender or food processor, scraping down the sides to ensure everything gets well combined. Blend longer for a smoother hummus, shorter if you prefer a chunkier version.
- Serve topped with your favourite taco toppings. I used more jalapeno slices, some salsa, and a sprinkling of cumin. Avocado, red onion, and cilantro would also be delicious.
- For convenience, I used a jarred roasted red pepper and jarred jalapeno slices.
- For more heat, you could add a squirt of sriracha or more jalapeno.
Pin this recipe to help other hummus-lovers try something new!