Black Bean Hummus with Baked Cumin-Lime Chips
Ingredients
The hummus
-
1
can (14.5 ounces)
black beans
-
2
tablespoons
tahini
-
1
tablespoon
extra virgin olive oil
-
1
unit
lime zest (optional but recommended)
-
2
tablespoons
lime juice
-
½
teaspoon
minced garlic
-
½
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
1-2
tablespoons
water
-
2
tablespoons
chopped fresh cilantro
-
1
teaspoon
additional olive oil
The baked chips
-
4
6-inch
flour tortillas
-
½
tablespoon
olive oil
-
½
teaspoon
cumin
-
1-2
pinches
table salt
-
to taste
unit
True Lime (optional but recommended)
Instructions
- Combine black beans, tahini, olive oil, lime zest, lime juice, garlic, cumin, and salt in a food processor and blend until smooth.
- Add water until the desired consistency is reached and chill in the fridge for at least an hour.
- Preheat the oven to 400°F and line a baking sheet with foil.
- Brush tortillas with olive oil and sprinkle with cumin and salt.
- Cut tortillas into wedges and arrange them on the baking sheet in a single layer.
- Bake for 10-12 minutes until golden brown and crispy.
- Serve the hummus drizzled with chili oil and garnished with cilantro alongside the baked chips.
Nutrition Facts (estimated)
Servings
4
Calories
124
Total fat
6g
Total carbohydrates
13g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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