Black Bean Hummus

1 cup cooked or canned black beans
2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari soy sauce
1 tablespoon tahini (sesame paste)
1 teaspoon honey
2 dashes Tabasco sauce
Salt and freshly ground black pepper

Add all the ingredients to a food processor. Blend on low speed until roughly chopped, then increase to high speed to get a smooth consistency. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 7 days.

Notes:
1. Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up. If you are using canned black beans, the canning liquid will give you the desired results.

2. For variety, replace the black beans with white beans, chickpeas or even soybeans.

3. Serve with rice crackers, pita crisps or Belgian endive.

4. Try adding a tablespoon of finely chopped dill, chervil and/or basil to the finished hummus for an herbal flavor.

Both Recipes from “Totally Dairy-Free Cooking” by Louis Lanza