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
- 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.
- In a food processor, pulse the pumpkin seeds until finely chopped.
- Add the cumin powder, chipotle paste, black beans and a tablespoon of olive oil. Blend until smooth, adding more oil if needed.
- Season with salt and pepper.
Ten More Bites 
Excellent idea! š
wow!!!
Makes sense. My black bean aficionado will love this
Iām going to have to try these recipe! Hummus is my favorite snack,