Adobo Hummus
#Adobo #recipes

Adobo Hummus

Check out this super easy and purely flavorful twist on the classic snacking dip, Hummus con Loisa Adobo, by the wonderful Aymara Lucero (@concernedcook)!

Jan 04, 2021

*Guest post by Aymara Lucero (@concernedcook)*

In Argentina, we don't really eat beans as a main part of our meals like many other South American cultures; however, I recall growing up eating lentils, garbanzos, and many types of beans cooked in different ways. And I love them. I created this recipe for a variety of reasons: It's accessible to many people and affordable during COVID-19, it's very simple to make (even if you just have a fork), it's a pure plant-based protein, it's flavorful, it can be re-created with any other beans in the pantry, AND the ingredients have a good shelf life so they won't contribute to food waste. 

Now, let's get cooking! 



  • 1 can of cannellini beans (15 oz) (alt: soaked then cooked!)
  • 1 tsp of Loisa Organic Adobo
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp of extra virgin olive oil
  • 2 tsp of minced garlic


  1. In an immersion blender or food processor, place beans, Loisa Organic Adobo, extra virgin olive oil, tahini, lemon juice, and minced garlic.
  2. Blend until smooth and creamy. Add water for a thinner consistency. Serve drizzled with a few drops of extra virgin olive oil and accompanied by vegetables, mariquitas plantain chips, or pita chips.

A little bit about Aymara Lucero

In 2012, Aymara Lucero began Concerned Cook, which teaches simple original recipes, healthy habits, food facts, and sustainability tips. Besides offering marketing support for restaurants & food products, Concerned Cook tells South Florida stories, teaches communities how to support local establishments, and emphasizes culinary cultural education. Aymara is also a corporate restaurant marketing professional and passionate about consumer psychology and the hospitality experience.

You can find Aymara on Instagram at @concernedcook!