Welcome to the weekend, let’s cook! As you may know, I adore hummus. Most of the time I would rather have beans than meat. My favorite type is beet hummus, but this one is pretty freaking good with crisps. This recipe originated on Allrecipes.com by Jen. It is so good, I just had to share it. Now I understand that the color is kind of unappealing, but if you use this as a spread in a wrap, you won’t be sorry.
I use closer to 15 olives, and I actually throw about half of them into the food processor to get mashed up with the beans. Yum!
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
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