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Paul Scally
By Paul Scally

Ginger Lime Black Bean Hummus

3 steps
Prep:10min
This Asian inspired hummus came about after making the Ginger Wellness Shots, and I had a ton of fresh ginger left over. I've taken my original hummus recipe, and used black beans, ginger, and lime juice in place of the regular chickpeas, garlic, and lemon juice. The addition of the soy sauce and sesame oil takes it to another level. This recipe also contains no garlic or onion for those who are sensitive to it, and it only has 5 ingredients!. Each serving is about 2 tbsp, or 31 g
Updated at: Wed, 11 Dec 2024 03:06:19 GMT

Nutrition balance score

Great
Glycemic Index
27
Low
Glycemic Load
1
Low

Nutrition per serving

Calories32.5 kcal (2%)
Total Fat0.8 g (1%)
Carbs4 g (2%)
Sugars0.2 g (0%)
Protein1.8 g (4%)
Sodium119.6 mg (6%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Using a strainer, drain and rinse your can of beans. Here, I used a 15.5 oz can of black beans, but chickpeas or any other beans would be perfect here too
can black beanscan black beans15.5 oz
Step 2
Add all ingredients to a food processor, and blend until super smooth. Make sure there are no small bits of bean skin there, so keep blending until you have a totally homogenous spread
Add all ingredients to a food processor, and blend until super smooth. Make sure there are no small bits of bean skin there, so keep blending until you have a totally homogenous spread
fresh gingerfresh ginger15g
lime juicelime juice¼ cup
low sodium soy saucelow sodium soy sauce15g
sesame oilsesame oil7.5g
Step 3
Transfer to an airtight container, and store in the fridge. Use as a dip, spread, or dressing
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