2 15.5Oz.Cans Black beans, drained and liquid reserved
1 15.05Oz.Can Canellini beans, drained and liquid discarded
1 15.05Oz.Can Pinto beans, drained and liquid discarded
4Tbsp.Taco or chili seasoning
2Tbsp.Ground flax seeds
1Tbsp.Tomato paste
1Garlic clove, cut up
6Tbsp.Tahini
1/2Tbsp.Apple Cider Vinegar
1CupFresh pineapple chunks
1Red bell pepper, cut into chunks
1/2 – 1Jalapeno, cut into dice (with or without seeds depending on your heat tolerance)
1Tbsp.Kosher salt (or more to taste)
1Tsp.Sugar
Flakey Salt, (Maldon is a favorite), to finish
Fresh Salsa, for serving
Cooked Corn kernels, for serving
Tortilla chips for serving
Instructions
Drain the black beans and save the liquid in a bowl or measuring cup. Drain your pinto and cannelini beans and discard the liquid.
In a food processor, add the black bean liquid and garlic and process to chop up that garlic. Add all the beans and the taco seasoning and process until smooth.
Add the flax seeds, tomato paste, tahini and apple cider vinegar. Blend until well mixed. Add the pineapple, red bell pepper, jalapeno and the salt. Blend until well combined. The mixture should become super creamy and thick. Be sure you taste and adjust seasoning. Add more salt or more heat if needed. NOTE: if the mixture is to thin, add more flax seeds to thicken it up.
Spread the bean hummus in a shallow bowl. Sprinkle with the flakey salt. Place the fresh salsa in the middle of the hummus and then top with the corn kernels. Serve with the tortilla chips and enjoy.