Spring Zing Pate/Hummus
Calamansi, Black Bean & Carrot Tahini Spread
A creamy, savory dip with a citrusy kick from calamansi.
Great as a dip, spread, or even a dressing! Excellent for sandwich wraps made with lettuce wrap or tortilla.
Ingredients:
- 1/2 cup black beans (cooked, drained, and rinsed)
- 1/2 cup carrots, cooked and roughly chopped (roasted or steamed for extra sweetness)
- 1/4 cup cashew butter (or sub with almond butter for a nuttier flavor)
- 1/8 cup cashews (optional) (for extra creaminess and nuttiness)
- 2 tbsp tahini
- 5 calamansi (leave skin on, optional)
- 1 clove garlic, minced (optional we do not use it in ours)
- Pink Himalayan salt, to taste
- Water or olive oil, as needed for consistency. SMALL amounts (optional, depending on the size of your citus, that usually generates enough juice.
Instructions:
-
Blend Ingredients:
In a food processor, combine black beans, carrots, cashews (if using), tahini, calamansi (skin on), olive oil, and pink Himalayan salt. Blend until smooth. -
Adjust Consistency:
Add water or more olive oil, a tablespoon at a time, until desired consistency is achieved. If needed. -
Taste & Adjust:
Adjust seasoning with more salt or calamansi as needed. -
Serve:
Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs or chili flakes if desired. -
Enjoy:
Serve with pita, fresh vegetables, crackers, or use as a spread for sandwiches or wraps.
Storage:
Store in an airtight container in the refrigerator for up to 5 days - we recommend tossing after 2 days..
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