A spin on the standard hummus, this recipe swaps chickpeas for black beans. Serve with your favorite veggies, chips or spread on your favorite sandwich.
- 1 can black beans, drained and rinsed
- 1 Tbsp garlic, minced
- ¼ cup tahini
- 1 tsp ground cumin
- Juice of half a lemon
- ½ cup fresh cilantro, chopped
- Salt, to taste
Add all ingredients (other than salt) into a food processor and process until smooth and creamy. If the mixture is too thick, add a tablespoon of water until desired texture is reached.
Season to taste with salt.
Refrigerate in an airtight container for up to three days.