Hummus Belizean-Style

Adapted from a recipe in the cookbook 'Flavors of Belize'. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize's melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient 'recado rojo'. You will need a half teaspoon of it for this recipe.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups  freshly cooked light red kidney beans (save some of the cooking liquid)
• 3  tablespoons tahini
• 2  tablespoons fresh lime juice (to taste)
• 2  garlic cloves
•  salt, to taste
• 1⁄2 tablespoon coconut oil (or a little more just enough for a hint of coconut)
• 1  tablespoon olive oil
•  fresh cilantro (optional)

Directions

1. Note: read the recipe introduction first before you start to prep the hummus.
2. Place the beans, 2 tablespoons bean cooking liquid, tahini, lime juice, recado rojo, garlic, salt, coconut oil and about 1/4 cup bean cooking liquid in a food processor.
3. Blend until smooth. Add more bean liquid if necessary and to desired consistency.
4. Transfer to a serving bowl. Drizzle with the olive oil. Can garnish with cilantro, too if desired.