Love hummus? Try this black bean hummus dip recipe

Sure, you could make hummus with a classic blend of garbanzo beans (also called chickpeas) some lemon, tahini, maybe a touch of fresh herbs, and it would be incredible.

But why not switch it up a little?

Add black beans to the mix, or use your imagination, flavoring the dip with cayenne pepper, cumin and garlic. This is the dip you make when you want to spend some time alone, catching up on movies or phone calls, and all alone, so you don’t have to share. Eat the dip with pita bread, chips, a spoon -- or your fingers.

BLACK BEAN HUMMUS

Total time: 20 minutes | Serves 12 to 16
Note: Adapted from Mediterraneo in Hermosa Beach.

1 (15 ounce) can garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 tablespoons extra-virgin olive oil, more to taste
1/4 cup chopped garlic, more to taste
3 tablespoons tahini paste
1 lemon, juiced, more to taste
1 1/2 cups water, more or less as needed
1 1/2 teaspoons cayenne pepper, more or less to taste
2 1/2 teaspoons cumin, more to taste
2 1/4 teaspoons salt, more to taste
1 1/2 teaspoons pepper, more to taste

In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.

Each of 16 servings: 96 calories; 4 grams protein; 13 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 0 sugar; 520 mg. sodium.

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