Mexican “hummus”

7 Nov

Chickpeas are swapped for black beans (and sesame for pumpkin seeds) in this delicious Mexican take on hummus.

Mexican “hummus”

  • 1/4 cup shelled, raw pumpkin seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp chipotle paste (or a pinch of chilli powder)
  • 2 tins black beans (or two cups cooked from scratch)
  • 1-2 Tb olive oil
  • salt and pepper
  1. In a frying pan over a medium flame, toast the pumpkin seeds until they brown and begin to pop. Remove from the heat and set aside to cool.
  2. In a food processor, pulse the pumpkin seeds until finely chopped.
  3. Add the cumin powder, chipotle paste, black beans and a tablespoon of olive oil. Blend until smooth, adding more oil if needed.
  4. Season with salt and pepper.

2 Responses to “Mexican “hummus””

  1. Yana November 7, 2017 at 10:02 am #

    Excellent idea! 🙂

  2. cookwithreena November 7, 2017 at 11:31 am #

    wow!!!

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