A Mexican take on a classic recipe

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.

Ingredients

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

Directions

  1. 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.
  2. Spoon the hummus into a bowl and sprinkle with the remaining ¼ cup of cilantro.
  3. Top with the smoked paprika.

Nutritional information (per serving)

Makes 8 servings

Calories: 90
Total fat: 3.9g
Saturated fat: 0.6g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 274.1mg
Total Carbohydrate: 10.4g
Fiber: 4.4g
Sugars: 0.2g
Protein: 4.1g

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).