Out of chickpeas? You don’t have to be out of hummus! This variation of the popular Middle-Eastern spread has a Mexican-style flavor, with cumin and cilantro. Use it as a dip or as an accompaniment to your favorite Mexican meals.
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1/2 cup chopped fresh cilantro
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon sea salt
1 (15-ounce) can no-added-salt black beans, drained and rinsed
1 garlic clove, peeled
2 teaspoons smoked paprika
- Place 2 tablespoons of water, 1/4 cup of the cilantro, tahini, lemon juice, olive oil, cumin, salt, black beans and garlic in a food processor and process until smooth.
- Spoon the hummus into a bowl and sprinkle with the remaining ¼ cup of cilantro.
- Top with the smoked paprika.
Nutritional information (per serving)
Makes 8 servings
Total fat: 3.9g
Saturated fat: 0.6g
Trans fat: 0g
Total Carbohydrate: 10.4g
Source: Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic — Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, with Ibrahim Hanouneh, MD (© 2017 Da Capo Lifelong Books).