Black Bean Hummus

Black bean hummus is not only creamy and delicious; it’s also packed with extra nutrients and healing properties from the black beans, avocado, and cilantro. This delightful dip is perfect served alongside an array of crisp, colorful vegetables for a family dinner, to serve at your next gathering, or to simply snack on over the day!

The ingredients in this dip recipe, along with the crunchy vegetables, each have powerful undiscovered healing properties that I share more about in each of my books: Liver Rescue, Thyroid Healing, Life-Changing Foods, and Medical Medium. 

Black beans are packed with antioxidants and anthocyanins and are a fantastic source of calcium, magnesium, and zinc. They are an excellent immune strengthening food and contain anti-aging properties that help repair collagen fibers in the skin. Black beans are highly beneficial for Alzheimer’s disease, diabetes, neurological issues, cancer, fibroids, thrombosis, constipation, autoimmune disorders, and heart disease.

Avocados are an excellent source of glutathione which helps to boost the immune system, strengthen the heart, rebuild the nervous system, and slow the aging process. The monounsaturated fats in avocados reverse insulin resistance, which helps to steady blood sugar levels. 

Cilantro is also very valuable for extracting heavy metals and other toxins from other body systems and organs, particularly the liver. In fact, it’s an amazing liver detoxifier in its own right. It’s one of the best adrenal support herbs, too, and wonderful for balancing blood glucose levels and staving off weight gain, brain fog, and memory issues. Cilantro is also antiviral and helps keep down levels of the Epstein-Barr virus, shingles, HHV- 6, cytomegalovirus (CMV), and other herpetic viruses in all their various forms, as well as HIV. 

Cumin helps the body absorb and assimilate nutrients much more efficiently. It also contains anti-cancer and anti-tumor properties and have been shown to significantly reduce the risk of stomach, colon, and liver tumors. It has also been shown to detoxify the body by boosting liver and kidney function. It is known to help benefit colds, flu, insomnia, asthma, pneumonia, chronic bronchitis, muscle spasms, and arthritis. 

Radishes contain organosulfides in which keep arteries and veins clean, creating a protective barrier in blood vessels so plaque doesn’t adhere to their linings. Radishes are incredible heart food, excellent for helping to prevent heart disease and other cardiovascular issues in part by increasing good cholesterol and lowering bad cholesterol. Meanwhile, the skin of the radish repels virtually every type of cancer, which makes these little root vegetables a go-to food for helping to prevent the disease. And we can’t forget that radishes are very restorative for the kidney, liver, pancreas, and spleen. 

Cucumbers have a fountain-of-youth effect, hydrating us at the deepest cellular level possible. Plus, cucumbers’ cooling effect makes them excellent at rejuvenation and especially effective at cooling a hot, stagnant liver. When eaten on a daily basis, cucumbers can reverse liver damage, dialing back 10 to 15 years of toxin exposure (including from heavy metals and pesticides such as DDT) and poor diet.

Bell peppers are excellent for helping to lower cholesterol levels and they contain anti-cancer compounds that can help lower the risk of prostate, breast, lung, and colon cancer. Bell peppers are highly beneficial for the brain and can help to strengthen memory and concentration skills as well as reduce brain fog and confusion. 

Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Celery contains compounds called coumarins, which are known to enhance the activity of certain white blood cells and support the vascular system. 

Tomatoes contain their own variety of vitamin C that’s bioavailable to the lymphatic system and liver, supports the immune system to keep it strong against EBV, and prohibits the virus from traveling through the body with ease. 

Black Bean Hummus Crudité Platter

• 1/2 cup dried black beans, soaked overnight or 1 1/2 cups canned black beans, drained and rinsed (reserve about 4 tablespoons of the bean-water from the can)
• 1/2 cup peeled and diced ripe avocado
• 1/4 cup cilantro leaves + more for garnish
• 1/2 jalapeño, seeded and roughly chopped
• 4 tablespoons lime juice, freshly squeezed
• 1/2 tbsp finely chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 tsp ground coriander
• salt and pepper

For crudités:

• 4-5 orange and purple carrots, peeled and cut into wedges
• 6 radishes, cut into wedges
• 3 small persian cucumbers, cut into slices and wedges
• 1 yellow bell pepper, cut into wedges
• 1 red bell pepper, cut into wedges
• 3 celery stalks, cut into sticks
• 10 cherry tomatoes 

1. If using dried black beans, drain the beans and discard liquid. Place them in a medium-sized pot and fill with water. Bring to the boil and cook for 45-75 minutes until very soft. Set aside 4 tbsp of the cooking liquid, then drain the beans and let cool.

2. Place the cooked or canned beans, avocado, cilantro, jalapeño, lime juice, garlic, ground cumin, ground coriander and reserved cooking liquid/water from the can in a food processor or blender and blend until very smooth. Season with salt and pepper. 

3. Arrange prepared vegetable crudités on a platter. Spoon the hummus into a bowl and garnish with fresh cilantro. Serve with the crudités. 

Serves 4.

This item posted: 04-Jun-2018

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