Black Bean Hummus

Often making up batches of traditional hummus using garbanzo beans, this time I soaked and cooked up four cups of black beans to use as the main ingredient.

Once the beans were cooked, I drained them, added 1/2 cup of sesame tahini, the juice of one fresh lime, 1/2 cup of olive oil, several cloves of fresh garlic and 1/2 cup of water.

After all the ingredients had been pureed together, I tasted the black bean hummus and decided to add a little more garlic and a few dashes of sea salt.

On the way out for a hike and dinner party after with friends, I topped one container of black bean hummus with an olive tapenade spread and the other with a drizzle of olive oil and few kalamata olives.

Absolutely delicious!