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Loaded Mexican Hummus

Lee Hersh
  • 10 minutes
  • Serves

INGREDIENTS

2 cups

black beans, rinsed and divided (1.5 cups + .5 cup)

1/4 cup

tahini

3 tbsp

EVOO

2 cloves

garlic, minced

1 tbsp

sriracha (or any kind of hot sauce)

2 tbsp

lime juice

1/2 tsp

salt

1/2 tsp

cumin

1/4 cup

red onions, finely diced

1/4 cup

tomato, diced

1 tbsp

Nakano Rice Vinegar

1/8 cup

cilantro, chopped

1 tbsp

cotija cheese crumbles

1/4 tsp

sea salt