Black Bean Hummus with Queso Fresco

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Black Bean Hummus with Queso Fresco Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Try this Mexican-inspired hummus instead of queso for taco night. Top with queso fresco, onion, and cilantro and serve with tortilla chips.

Serves 8 (serving size: about 3 tablespoons)


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1 tablespoon tahini (roasted sesame seed paste)
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1 (15-ounce) can unsalted black beans, rinsed and drained
1/4 teaspoon kosher salt
3 tablespoons water
1 garlic clove
1/2 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 tablespoons queso fresco
1 tablespoon chopped red onion
2 teaspoons chopped fresh cilantro


Combine tahini, lime juice, olive oil, beans, salt, water, and garlic clove in the bowl of a food processor. Add vinegar, cumin, and crushed red pepper to food processor with black bean mixture; process until smooth. Top with queso fresco, onion, and cilantro.

Created date

February 2015

Nutritional Information

Calories 59
Fat 3.2 g
Satfat 0.6 g
Sodium 199 mg