Cuban Black Bean Hummus

"This is a quick and delicious recipe that we enjoy at our house. We serve it with toasted baguette rounds, warm pita, and/or fresh veggie dippers. It is from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman. Delicioso!"
 
Cuban Black Bean Hummus created by Bellinda
Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Combine all of the ingredients into a food processor.
  • Process until smooth.
  • Cover and refrigerate until ready to use (up to one week).
  • Bring to room temperature before serving.
  • Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.
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RECIPE MADE WITH LOVE BY

@Acerast
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  1. Dr. Jenny
    How is it that my review is not showing? I copied this recipe into my keeper file long ago and make it all of the time for parties. It is a quick and easy appetizer, everyone loves it, and it is really delicious. It goes great with tortilla chips. I never change a thing, I make as written. Thanks!
     
  2. Chef susan from San
    I made this exactly as written It is wonderful thank you for posting I will be making often
     
  3. Bellinda
    Cuban Black Bean Hummus Created by Bellinda
  4. Bellinda
    I make hummus all the time. Using black beans is a great idea. Why didn't I think of it. Great recipe. I added some cilantro and sourcream and chili powder and cayenne pepper and also garnished it with those. Made for zwt5.
     
  5. Cristina Barry
    Great recipe!!! I prepared the hummus for my New Year's Eve dinner party. The theme was Latino inspired, so of course, I needed a black bean recipe :) I used GOYA canned black beans, drained and rinsed in cold water. To ensure the creamy texture, I used my food processor. I don't suggest omitting the cumin, it adds a nice Latino flavor.
     
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