Name: NOMZ - Restaurant & Bar - Akron, OHs Avo Black Bean Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 cups canned black beans, drained and rinsed; 0.25 cups tahini; 2 tbsp fresh lime juice; 2 tbsp extra-virgin olive oil; 1 each garlic cloves, peeled; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.75 tsp salt; 2 tbsp water (or reserved bean liquid), to adjust; 2 each ripe avocados, peeled and pitted; 1 tbsp fresh lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 1 cups roma tomatoes, finely diced; 0.25 cups red onion, finely diced; 0.5 each jalapeño, seeded and minced; 0.25 cups fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.5 tsp olive oil; 0.25 cups red onion, thinly sliced; 2 tbsp fresh cilantro leaves; 1 tsp extra-virgin olive oil (drizzle); 2 each fresh lime wedges (optional)

Method

Black Bean Hummus

Prepare beans

Drain and rinse the canned black beans thoroughly. Reserve 1–2 tablespoons of the liquid from the can if you prefer using it to adjust texture; otherwise use water.

Blend hummus

In a food processor, combine the drained black beans, tahini, lime juice (2 tbsp), olive oil, garlic clove, cumin, smoked paprika, and 0.5 tsp salt. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add the reserved bean liquid or water 1 tablespoon at a time (up to 2 tbsp) until you reach a thick, creamy but spreadable consistency.

Adjust seasoning

Taste and adjust seasoning with additional salt, lime juice, or cumin as desired. Transfer hummus to a bowl and set aside to let flavors meld while you prepare other components.

Avocado Layer

In a medium bowl, mash the peeled and pitted avocados with lime juice (1 tbsp), 1/4 tsp salt, and black pepper until mostly smooth but still slightly chunky. Taste and adjust salt or lime as needed. Keep covered to prevent browning until assembly.

House Salsa

Combine the diced roma tomatoes, finely diced red onion (1/4 cup), minced jalapeño (adjust amount to heat preference), chopped cilantro, lime juice (1 tbsp), 1/2 tsp salt, and 1/2 tsp olive oil in a bowl. Stir gently to combine and let sit 5–10 minutes to allow flavors to marry.

Assembly & Garnish

Spread the black bean hummus in an even layer on a serving plate or shallow bowl (enough for 4 servings). Smooth with the back of a spoon and leave a shallow well in the center if you like.

Spoon or dollop the mashed avocado evenly over the hummus, either covering it fully or in a central layer depending on presentation preference.

Top with 1/2 cup of the house salsa, spreading it over the avocado layer or arranging it in a line down the center.

Scatter the thinly sliced red onion (1/4 cup) and fresh cilantro leaves over the top. Drizzle 1 tsp extra-virgin olive oil over the finished dish and garnish with lime wedges on the side.

Serve immediately with tortilla chips, pita chips, or fresh vegetables. If not serving right away, cover and refrigerate up to 2 hours; add cilantro and olive oil just before serving to keep it fresh.