Black Bean Hummus

Hummus is a MUST in my world. I always like to have some on hand. It's great with pita chips and raw vegetable sticks. But, recently, I needed some variety and remembered a black bean hummus my husband and I first had at Barley's Taproom & Pizzeria in Knoxville--in the Old City.

If you like regular hummus, you will absolutely love this! Everyone who has tried it has loved it. 

The reason I believe hummus tastes so good, is tahini--a sesame seed paste that can be found in health food stores like Whole Foods or ethnic grocery stores (Middleastern). You could probably add some chili powder and serve it as a dip with tortilla chips. I skipped the cayenne pepper and drizzled a little chili-flavored olive oil on top.

If taking this to a party, make sure to make a double recipe.

BLACK BEAN HUMMUS
adapted from allrecipes.com

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 Tbsp. lemon juice
• 1 1/2 Tbsp. tahini (sesame paste)
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper

For garnish:

• Olive oil
• Paprika (a few dashes--'smoked' preferably))
• Olives-optional (Greek/Kalamata, preferred)

In the bowl of a food processor, add garlic, black beans, 2 tablespoons reserved liquid, lemon juice, tahini, cumin, teaspoon salt, and a dash of cayenne pepper. Process until smooth, scraping down the sides as needed--and continuing to add reserved liquid until the consistency is satisfactory to YOU.

Taste and add additional seasoning (if necessary).

Garnish with olive oil, paprika, and Greek olives (if using). Serve with pita chips and/or vegetables.