Southwest Black Bean Hummus Dip (and a Giveaway!)

This post is sponsored by BUSH’S® and SheKnows Media.

Black bean hummus is mixed with green chili peppers, fresh tomatoes and shredded cheddar cheese for a delicious spicy dip.

I have to confess: I’ve never tasted a hummus made with black beans until now. And I love this one so I wish I hadn’t waited so long! This dip is great served with some tortilla chips or vegetables but I can also see it making a good spread for tacos, toast and more.

To make this hummus, I simply blended a packet of BUSH’S® Southwest Black Bean Hummus Made Easy, a can of BUSH’S® Black Beans and one sliced up green chili pepper. I then added some fresh tomatoes and shredded cheese. Super easy!

So far, I’ve shared my experiences using BUSH’S® Roasted Red Pepper Hummus Made Easy (which I mixed with paprika and served in individual homemade pita chip bowls) and BUSH’S® Classic Hummus Made Easy (which I turned into a beet-flavored hummus with the addition of a cooked beet). Now I’m sharing my experience using BUSH’s® Southwest Black Bean Hummus Made Easy.

I really enjoyed the spice and earthy notes from the black beans. This works so well as a dip or a spread.

BUSH’S® Hummus Made Easy can be found in the bean aisle at the grocery stores. I’ve had so much fun making my own hummus with the help of these packets. BUSH’S® Hummus Made Easy packets contain all the spices and other flavors usually needed to make hummus. You just need to add the beans. And it’s easy to add personal touches and customizations.

Southwest Black Bean Hummus Dip

Servings: 8

Prep Time: 15 minutes

Course: Appetizer

Cuisine: American

Black bean hummus is mixed with green chili peppers, fresh tomatoes and shredded cheddar cheese for a delicious spicy dip.

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Ingredients

• 1 packet BUSH’S® Southwest Black Bean Hummus Made Easy
• 1 can BUSH’S® Black Beans drained and rinsed
• 1 small green chili pepper of your choice cut into thin slices
• 3 tbsp chopped tomatoes
• 2 tbsp shredded cheddar cheese

Instructions

• In a blender or food processor, add packet, black beans, and chili pepper. Blend on high speed until everything is smooth.
• Scoop hummus out into a serving bowl. Top with tomatoes and cheese. Serve with tortilla chips, vegetables, etc.

Nutrition

Serving: 0.13of recipe, Calories: 153kcal, Carbohydrates: 13.3g, Protein: 7.6g, Fat: 8.4g, Saturated Fat: 2.3g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Cholesterol: 2mg, Sodium: 443.1mg, Fiber: 5.7g, Sugar: 0.5g, Vitamin A: 50IU, Vitamin C: 28.1mg, Calcium: 30mg, Iron: 1.8mg, Net Carbs: 8g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Now onto the giveaway!

In the comments section below, please tell me: What is your favorite type of hummus?

Entry Instructions:

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You may receive (2) total entries by selecting from the following entry methods:

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2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the [email protected] email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/16/2016 – 8/31/2016