As you know, we are obsessed with Moringa at Oshin Love, and not just for its topical healing benefits. Moringa powder is a nutritional powerhouse packed with a variety of essential vitamins, minerals, and antioxidants. Rich in vitamins A, C, and E, it supports immune function and protects cells from oxidative stress. Moringa is also high in calcium, potassium, and iron, promoting bone health, cardiovascular wellness, and energy levels. Its anti-inflammatory and antimicrobial properties further enhance overall health, making it a valuable addition to a balanced diet for boosting immunity, reducing inflammation, and supporting general well-being.
This quick and easy moringa black bean hummus recipe is a delicious twist on a classic hummus and one of my ‘go to’ appetizers for pop-ups and parties. It is made with black beans, moringa powder and cilantro along with traditional hummus ingredients like tahini, garlic and olive oil. I like to serve it in mini raw sweet peppers or with a side of pita chips. We hope you love it as much as we do!
Frogs & Fishes, Marilyn
Moringa Black Bean Hummus Recipe
Ingredients (makes 2 cups):
Cilantro: 1/8 bunch
Ginger: 1/4 tsp
Garlic: 3/4 clove (or 1 small clove)
Roasted Garlic Powder: 3/4 tsp
Black Garlic Powder: 1/4 tsp
Black Beans: approx. 2 x cans (15oz) cans of cooked beans (about 1 cup of dried beans if you are cooking them)
Moringa Leaf Powder: 1/4 tablespoon (3/4 teaspoon)
Roasted Red Pepper: 1 to 1.5 (depending on size)
Olive Oil: 3/4 tbsp (2.25 tsp)
Mae Ploy Sweet Chili Sauce: 1 tablespoon
Tahini: 1/4 cup
Turmeric: 1/4 tsp
Cayenne: 1/4 tsp
Salt and Pepper: To taste
Directions:
- If you are a fan of cooking dried beans from scratch you can boil the beans on the stovetop, but using a can of cooked beans is just as delicious. Just drain the bean liquid well and rinse them to remove any excess sodium and canning liquid.
- Add all the ingredients into a food processor and blend until smooth.
- Scrape the moringa black bean hummus into a serving bowl and smooth the top. Serve drizzled with additional oil if desired. I also save a little of the cilantro and maybe add some shredded red cabbage or dried edible flowers to sprinkle on top to add a nice pop of contrast.
- The flavors in the hummus are best when it is served at room temperature. If you make it ahead, bring it up to room temperature for at least 30 minutes before garnishing and serving.
If you make this recipe, post a photo on Instagram and tag us @oshinoil to be featured!
