Black hummus

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.