1 15 oz. (425g) can black beans, drained and rinsed. (keep bean juice)
1 small jalapeño, diced and seeds removed
¼ cup cilantro, chopped with stem
½ tsp sea salt
2 cloves garlic
1 tsp ground cumin
½ tsp paprika
1 tbsp olive oil
4 tbsp freshly squeezed lime juice
Drain and rinse canned black beans, Set bean juice on the side for later.
Add all ingredients to a food processor.
Blend until smooth. That’s it.
If the hummus is too thick, add bean or lime juice.
Garnish with cilantro, paprika and a lime wedge.
Serve with veggies such as carrots, celery, broccoli and even roasted sweet potato.
Add pita chips, or any type of whole grain bread and crackers.
Leftovers? Use as a spread for an avocado & tomato sandwich or veggie wrap with pico de gallo salsa.
Black beans are a great source of protein and fiber.