Black Bean Hummus (or dip)

We have been cutting back big time on dairy in our home, and my favorite black bean dip calls for sour cream. What’s a woman to do but start experimenting. I am not sure I would say this is 100% IT, but it is awfully dang good. I just about licked the bowl.

The Ingredients

2 cups cooked black beans
2 cloves garlic, roughly chopped
¼ cup tahini
1 teaspoon ground cumin
2 tablespoons water
1 teaspoon ume vinegar or 2 teaspoons lemon juice (or to taste)
½ jalapeno pepper, seeded and roughly chopped
½ small-medium onion, roughly chopped

The Directions

Combine all ingredients in container for immersion blender. Pulse until smooth and all ingredients are combined. Transfer to a serving bowl. Serve right away or refrigerate over night.

I served this with a variety of vegetables, as well as some corn chips and pita chips. It was delicious and would also work well in tacos. In the “not IT’ part of this dip, when I make it again, I will add cilantro and more onion. Also, allowing it to sit overnight definitely helps blend the flavors.