After making a black bean salad, I had lefover beans and wondered what new I could use them for. So I made a black hummus, and it turned out to be good!
Since black beans are from the American kitchen, I spiced it a bit differently: lime instead of lemon and cayenne pepper instead of cumin.
Surprisingly, the taste is not that different!
2 dl soaked black beans Juice of one lime 1 tablespoon dark tahini 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper One garlic clove 4 tablespoons virgin olive oil
Blend all ingedients to a smooth paste. Cover well to avoid drying and let flavors marry in the fridge for at least half an hour before serving.