Cuban Hummus

[Guest guest]

Cuban Hummus

 

1 (16 ounce) can black beans, drained

1 tablespoon tahini

1 tablespoon olive oil

2 tablespoons water

Juice of one lime

2 garlic cloves, peeled and sliced

1 teaspoon cumin

dash cayenne

1/4 tsp salt

1 tsp black pepper

 

Combine all of the ingredients into a food processor.

Process until smooth.

Cover and refrigerate until ready to use (up to one week).

This is good with pita chips, tortilla chips, stir it into steamed rice. I like

to place a huge scoop on top of a toasada or salad.