Black Bean Hummus

When I lived in Columbia, South Carolina a favorite restaurant served black bean hummus that was to die for (Hunter-Gatherer, for those familiar with the city). It seems pretty simple, but something about the spicy-hearty dip was perfect. I was also lucky enough to work in an office where the administrative assistant didn't mind sharing all his recipes with us. One such recipe was his black bean hummus (equally to die for). I've adapted it a little for texture preferences and spiciness, but for the most part this recipe still belongs to Ben.

Hummus with carrots and lavash bread

Black Bean Hummus
1 can black beans (drained and rinsed)
2 tablespoons tahini
2 cloves garlic
1/2 teaspoon cayenne chili powder
1 teaspoon salt
Water to desired texture

Add everything to a blender, starting with just a tablespoon of water. Slowly blend and add water until the mixture gets to your desired consistency (I like it like smooth peanut butter). I top it with olive oil and some more chili powder, the original recipe calls for Old Bay seasoning which is also fantastic. I like to serve it with raw veggies and lavash or pita bread. It's also good inside a wrap with spinach, tomato and sprouts.

 A note on tahini: I'm not sure it matters to many people, but some brands of tahini have a charred taste to me. I like Tree of Life Tahini, which is pictured to the right here. Pricewise it's comparable to most tahinis, but it doesn't taste burnt at all. Just smoky.