Black Bean Hummus

A neighbor shared this recipe at a party...it is adapted from Mediterraneo in Hermosa Beach. It always draws rave reviews. It is on the spicy side after a couple of bites.

• Ready In: 20 mins
• Serves: 12-16
• Yields: 4 Cups

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 2 (15 ounce) cans black beans, drained
• 2  tablespoons  extra-virgin olive oil
• 1⁄4 cup  chopped garlic
• 3  tablespoons  tahini paste
• 1 1⁄2 lemons, juiced
• 1 1⁄2 cups water, more or less as needed
• 1 1⁄2 teaspoons cayenne pepper
• 2 1⁄2 teaspoons cumin
• 2 1⁄4 teaspoons salt
• 1 1⁄2 teaspoons black pepper

Directions

1. In a food processor or blender, combine garbanzo beans, black beans, olive oil, garlic, tahini, and lemon juice. With the motor running, drizzle in water until the beans are blended and a smooth consistency is achieved. Add the cayenne, cumin, salt, and black pepper, then blend again. Taste and adjust seasonings as desired. Makes 4 cups. keep covered and refrigerated until served, up to five days. Serve with bread, pitas, or chips.