Recipe sponsored by BUSH’S Beans. All opinions are my own.
Hummus made with black beans, chickpeas, lentils, and others has become increasingly popular, and with good reason, it’s a delicious and healthy snack. Especially if not served with bread or chips.
I like to “garnish” it a little and that way add even more vegetables, by topping it with pebre, chimichurri, or Pico de gallo. That way it’s more appealing and tastier. At home I use BUSH’S Hummus Made Easy, so in just 5 minutes I’m done. All 3 of them: Classic, Southwest black bean, and Roasted Red Pepper are excellent. Your hummus will be perfectly seasoned every time.
I recommend serving this Southwest hummus with corn salsa with cucumber and jicama. Jicama is an edible root, like turnips, carrots, etc. It’s very common in Mexican cooking; its flavor is like savory apple. You need to peel it, it’s very easy, the skin comes off effortlessly. And then cut the jicama into slices or sticks. For this black bean hummus, it’s best to cut it in slices that serve as scoops. If you serve it with sticks, the salsa tends to fall off.
If you cut jicama using a mandolin, it can be folded like a taco. Here in the US, it’s even sold pre-laminated in the grocery stores. It’s delicious and a nice substitute for chips, as it’s crispy and delicious.
You may also like the recipe: Chimichurri Seared Steak Stew
Southwest Hummus with Corn Salsa
Ingredients:
- 1 can black beans
- 1 sachet of Southwest Black Bean BUSH’S Hummus Made Easy
- 1 cup pebre or pico de gallo
- 1/2 cup cooked corn
- 1 cucumber
- 1 Jicama
Preparation:
- Place the beans (rinsed and drained) in the food processor or blender with the sachet of Hummus Made Easy. Process until creamy.
- Mix pebre or Pico de gallo with cooked corn.
- Cut cucumber in thin slices. Peel the jicama and cut in thin slices.
- Serve hummus topped with pebre, and arrange cucumber and jicama slices around it.
Leave a Reply