BLACK BEAN HUMMUS/DIP

Black beans are versatile and can be used in many different recipes - from appetizers to soups to salads to vegetarian burgers.  In a posting this past spring, I profiled hummus and provided two recipes.  One made with chick peas and the second one with beets (link to hummus recipe).   Another ingredient to use for the base of hummus is black beans.  Hummus basically consists of some sort of bean, tahini, lemon juice and garlic.  The following recipe is easy to make and can be used as a dip for vegetables, crackers or nacho chips.  I wanted to make this particular recipe with a bit of zip so I added some hot chili sauce. You can also add instead cayenne pepper (1/4 tsp) or jalapeno pepper (chopped, 2 tbsp).

A blender or food processor is a necessary tool to make hummus.

Black beans and tahini are two key ingredients.

Blend all of the ingredients until smooth.

Ready to be served with vegetables, crackers or nacho chips.

INGREDIENTS:
one 15 or 19 ounce can black beans, rinsed and drained
2 tbsp tahini
1 clove garlic, minced
3 tbsp lemon juice
2 tbsp olive oil
1 tsp cumin
1/2 tsp chili hot sauce
salt and pepper to taste

DIRECTIONS:
Blend all ingredients in a food processor or blender until smooth.  Process until smooth.  Depending on your taste, adjust seasonings.