Week 4: Black Bean Hummus

This is Abby's recipe. It's so yummy! We ate it with tortilla chips and pita bread.

We made the recipe doubled, and Abby sprinkled in some more chili powder after we tasted it. Also, instead of using two tablespoons of lemon juice, we used the juice of half of a lemon and half of a lime. We also didn't garnish it with paprika or olives.

INGREDIENTS

1 clove garlic

1 (15 oz.) can black beans; drain and reserve liquid

2 Tbsp. lemon juice

1/2 Tbsp. tahini

3/4 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. cayenne pepper or chili powder

1/4 tsp. paprika

10 Greek olives

DIRECTIONS

Mince garlic in the bowl of a food processor. Add black beans, two tablespoons reserved liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.