Black Bean Hummus

• 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

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.

garbanzo beans, black beans, extravirgin olive oil, garlic, tahini paste, lemons, water, cayenne pepper, cumin, salt, black pepper

Taken from www.food.com/recipe/black-bean-hummus-448382 (may not work)