Hummus Part 2

It must look like all I do is think up recipes for breakfast items and hummus.  I do admit, I like  hummus.  What I like more is black beans.  Not just for their nutritional properties but also their taste.  I love their versatility in a meatless dish and as a source of protein, they have me won over.

In the summer I like to make black bean burgers on the grill.  Sometimes they are spicy, sometimes mild with a load of fresh grilled veggies.

Today I am making Black Bean Hummus.  The Husband and I sometimes go to a little pub on Mass Ave (Indianapolis) called Chatham Tap.  It seems like we go there not at all hungry but by the time we leave we have completely devoured a plate of their black bean hummus and fresh chips.  It really is good...even if you aren't hungry ;)

This is my tried and true recipe for this cute little dip.  Try baked pita chips, carrot chips or just plain old tortillas.  You can't go wrong:)

Black Bean Hummus

2 15-ounce cans black beans, rinsed, drained

1/4 cup tahini (sesame seed paste)

1/4 cup fresh lime juice

1/4 cup (packed) chopped fresh cilantro

4 green onions, sliced

2 tablespoons olive oil

3 large garlic cloves, minced

2 teaspoon ground cumin

1 teaspoon cayenne pepper-or a little less if you don't like it spicy

Put the ingredients on a food processor or blender and puree.

This really tastes better the next day once the flavors have a chance to meld :)