In one week, three different people asked for our Black Bean Hummus recipe. It's not a regular item on the menu, but one I often pull out for chip & dip type party food or a vegetarian special that includes my roasted salsa verde.
It is very slightly adapted from a recipe posted by Jen at allrecipes.com.
2 cloves garlic 1 (15 ounce) can black beans,
drained and rinsed
2 tablespoons lemon (or lime) juice | 2 tablespoons tahini 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne pepper
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Mince garlic with lemon (or lime) juice in the bowl of a food processor. Add black beans and remaining ingredients, processing until smooth adding up to 3 tablespoons water and scraping down the sides of the bowl as needed. Remember to adjust seasoning to taste
before you transfer the hummus to a serving or storage container.
Great with veggies, chips, pita bread wedges or as a spread on your morning toast.
Hope you enjoy!
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