Black Bean Chipotle Hummus with Roasted Tomatoes

While I was taking the Rouxbe Professional Plant-Based Cooking course, I had an assignment to showcase how to use beans in two different ways. This was one the first variations I decided to make. I am a big fan of hummus as a healthy and filling snack, and I was looking to make a different variations inspired by the Fontaine Santé’s Black Bean Hummus Variation.  Normally, I don’t trust myself to invent recipes, so this was a way to get me out of my comfort zone. This might seem quite basic, however, the experience was powerful for me.

What I like about this recipe is that it can come together very quickly and it can be modified based on what you have. I know my picture is showcasing this recipe with less healthy fried nacho chips, but I do recommend eating it with crudités, or whole grain crackers like Mary’s Crackers.

Print Recipe

Black bean hummus with chipotle and fire roasted tomatoes

This black bean hummus was inspired by the Fountaine Santé's variation on the traditional hummus dip. Switching up chickpeas for black beans brings an nice variation to this healthy dip.

Prep Time15 minutes mins

Cook Time0 minutes mins

Course: Appetizer

Cuisine: Mexican-Inspired

Keyword: beans, gut-health, kid friendly, plant-based, snack, vegan, vegetarian

Servings: 6

Author: Life•Amped•Up

Equipment

• Food Processor

Ingredients

• 1 1/2 cup cooked black beans equivalent to a 15 ounce can
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp cumin powder
• 1/2 tsp chipotle powder
• 1/4 cup fire roasted tomatoes (I used from a can, but you can make your own)
• 1/4 cup fresh cilantro
• 1/2 tsp salt
• 3 tbsp extra virgin olive oil (I like the Kirkland Organic Brand)

Instructions

• Place all the ingredients except for the olive oil in a food processor.
• Turn on the food processor and slow add in the olive oil while the processor is running. This will help to create a smoother texture for the hummus as the oil emulsifies.
• Once the oil has been added, transfer the hummus to a serving bowl.
• Garnish with your favourite salsa and fresh cilantro. Enjoy with crudités, nacho chips, pita bread, or your favourite crackers.

Notes

Compared to chickpeas, I find that black beans have a more earthy taste. This variation has more of a Tex-Mex feel to it because of the cumin and chipotle powder.   You can experiment with this variation by adding chili powder, or other Tex-Mex spices.

If you tried this recipe, I would love your feedback in the comments, or tag me on Instragram using @lifeampedup  and #lifeampedup.