Ginger Lime Black Bean Hummus

GF V DF VG NF SF Jan 25, 2025

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Today I had a ton of fresh ginger left over lying around and a can of black beans calling my name. Here, I've made hummus using 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. You can also check out any of my other salad dressings or hummus recipes!

- 15.5oz can (277 g) Black beans, drained and rinsed
- 1 tbsp (14 g) Ginger, fresh
- 1/4 cup (60 g) Lime juice
- 1 tbsp (15 g) Soy sauce, low sodium, gluten free
- 2 tsp (10 g) Sesame oil

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

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. Transfer to an airtight container, and store in the fridge. Use as a dip, spread, or dressing

https://www.poormanprotein.com/recipes/ginger-hummus

Description

 Today I had a ton of fresh ginger left over lying around and a can of black beans calling my name. Here, I've made hummus using 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. You can also check out any of my other salad dressings or hummus recipes!

Time

Prep Time:

10 minutes

Total Time:

10 minutes

Cost

Total Cost:

Cost per Serving:

$0.15

Ingredients

Serving(s)

15.5oz can Black beans, drained and rinsed
1 tbsp Ginger, fresh
1/4 cup Lime juice
1 tbsp Soy sauce, low sodium, gluten free
2 tsp Sesame oil

Instructions

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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


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. Transfer to an airtight container, and store in the fridge. Use as a dip, spread, or dressing

Nutrition Facts

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Servings: 12

Serving Size: 2 tbsp (31 g)
Calories: 36

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Total Fat: 1.0g (1 %)
 Saturated Fat: 0.2g (1 %)
 Polyunsaturated Fat: 0.4g
 Monounsaturated Fat: 0.4g
Cholesterol: 0mg (0 %)
Sodium: 98mg (4 %)
Total Carbohydrate: 5.4g (2 %)
 Fiber: 1.3g (5 %)
 Net Carbs: 4.1g
 Total Sugar: 0.2g
Protein: 1.8g (4 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 16mg (1 %)
Iron: 0.34mg (2 %)
Magnesium: 9mg (2 %)
Potassium: 78mg (2 %)

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Glycemic Index

:

27.6

Glycemic Load

:

1.2

Sources of Inspiration

https://www.acouplecooks.com/ginger-lime-hummus/#tasty-recipes-18368-jump-target

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