Black Bean Hummus

• 2 cups cooked black beans, drained well
• 1 cup cooked garbanzo beans, drained well
• 1 tablespoon roasted garlic (see directions below)
• 1 teaspoon ground cumin
• 2 tablespoons tahini (I make my own, see Heavenly Hummus)
• 1 tablespoon fresh lemon juice or 1 tablespoon fresh lime juice
• 14 cup virgin olive oil
• salt & pepper, to taste
• 1 teaspoon cayenne pepper (optional)
• 12 teaspoon olive oil
• 1 sprig fresh rosemary (or 1/4 teaspoon dried) or 1 sprig oregano (or 1/4 teaspoon dried)

1. Puree the ingredients in a food processor and chill.
2. Serve as a dip with assorted fresh vegetables, pickled vegetables, Armenian cracker bread, or other crackers.
3. Time to make includes roasting the garlic (see below).
4. To Roast garlic:.
5. Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
6. With a sharp knife cut off the top of the head of gaarlic, about 1/4 inch.
7. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano or 1/4 teaspoon dried.
8. Fold up and seal.
9. Bake in a400 degree oven for 55-60 minutes.
10. Squeeze cloves from skins and set aside.
11. Discard skins.

black beans, garbanzo beans, garlic, ground cumin, tahini, lemon juice, virgin olive oil, salt, cayenne pepper, olive oil, rosemary

Taken from www.food.com/recipe/black-bean-hummus-233088 (may not work)