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Author Notes: This black bean version of the classic chickpea dip, is much loved in our household as a change or on the brunch table. The smoky and somewhat lighter texture of this variation works well as a lighter appetizer on busy days or to complement a heavier meal. —Rinku Bhattacharya /Spice Chronicles
- 1 cup cooked black beans
- 2 tablespoons tahini
- 3 tablespoons EVOO
- 1 teaspoon salt or to taste
- 3/4 teaspoon freshly ground cumin
- 1 teaspoon chopped jalapeno (about 1/2 a jalapeno, chopped)
- 2 cloves garlic
- 2 to 3 tablespoons fresh lime juice
- 1 teaspoon sesame seeds
- 1/2 teaspoon suman
- 1 teaspoon chopped cilantro
- Place the black beans in the bowl of a food processor, add in tahini, olive oil, salt and freshly ground cumin.
- Add in the jalapeno garlic and lime juice.
- Process until smooth. This hummus comes together very easily because of the softer texture of the black beans.
- I do not like to add extra olive oil and this leaves the hummus nice and light.
- To serve, place in a bowl and sprinkle with sesame seeds, sumac and cilantro to taste. Let the flavors rest for at least an hour before serving.
- This recipe was entered in the contest for Your Best Recipe with Sesame