Black Bean Hummus

By Lindsey Scarber

2 cups cooked black beans, drained (or 16 oz. can black beans, rinsed and drained*)

1 Tbsp tahini (or 1 Tbsp creamy peanut butter + 1 t. sesame oil**)

3 Tbsp olive oil

1 lime, its juice (or 1 Tbsp lemon juice)

2 cloves garlic, minced (or garlic powder to taste)

1 tsp ground cumin

salt to taste

Pulverize the beans with an immersion blender.  Add all other ingredients.  (If an immersion blender is inaccessible, combine all ingredients in a food processor.)

Refrigerate to let the flavors blend. 

Serve with veggie sticks, pita bread, pita chips, or corn chips.

Vegetarian. High in protein. Gluten-free.

I like to double the recipe because it lasts in the fridge 2-3 weeks. 

*I use the "Easy Pressure Cooker Pinto Beans" recipe on this blog to bottle black beans.  When I want to make hummus , I pull it off the shelf, use the perfectly cooked black beans, then reuse the quart jar for more pressure cooking. :)

**Tahini is sesame seed butter, found  in the refrigerator section of health food stores like Sprouts and Trader Joes.  Peanut butter and sesame oil are shelf stable, which saves a trip to the store to buy tahini.