If you like hummus, I think you’ll love this recipe for a sweet and spicy, creamy and delicious vegan black bean dip for vegetables or chips.
My sister, Lizzie came over for lunch one day last week and brought a bowl of Asian Black Bean Hummus. I fell in love with it right away, and just in the last week have made two batches of it, and ate all of it myself!
In these top photos, you see a batch that I made in my high-speed bullet blender, which turned the hummus into the consistency of pudding — very smooth! In the bottom picture is a batch made in a food processor, which gives it a more rustic texture. Using black beans does make it a little smoother than traditional chickpea hummus.
asian black bean hummus
- ¼ c teriyaki sauce
- 1 T. natural peanut butter
- 1 T. chili paste or chili garlic sauce
- 2 cans black beans, drained
Mix the teriyaki, peanut butter, and chili sauce (a spicy bright red sauce, found in the Asian section of most grocery stores). Add to beans in a food processor or blender, and mix until smooth and creamy. Serve with celery sticks, baby carrots, fresh broccoli or cauliflower. This is also delicious with tortilla chips, and makes a great lunch when you spread some on a wrap with cilantro and fresh veggies! I love to add it on top of a salad along with an avocado salad dressing. Here are some recipes for avocado dressing that I love.
Have a great week, friends!!