Black Bean Hummus

• 2 cups cooked black beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
• 1/2 teaspoon chopped garlic
• 2 tablespoons water
• 1 tablespoon tahini
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cinnamon
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped fresh cilantro (optional)

1. Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth.
2. Add the olive oil and process to combine.
3. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed.
4. Serve garnished with the cilantro.
5. If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
6. Store in an airtight container in the refrigerator for 5 days.
7. (per serving)
8. Calories: 145
9. Total Fat: 4g (1g saturated, 3g monounsaturated)
10. Carbohydrates: 21g
11. Protein: 7g
12. Fiber: 9g
13. Sodium: 525mg

black beans, garlic, water, tahini, freshly squeezed lemon juice, ground cumin, salt, paprika, cayenne, ground cinnamon, extravirgin olive oil, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/black-bean-hummus-379248 (may not work)