Curried Black Bean Hummus

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If you have beans, garlic, lemon, olive oil, and tahini, you have hummus. This variation calls for black beans and roasted red peppers, and your friends will eat it with a spoon. Season it to taste—as much curry as you want, more tahini, lemon, or olive oil, if you like. But, again, let the flavors meld for a few minutes before your final tasting. SAM

2(15-ounce) cans black beans, drained and rinsed
1 large roasted red pepper, drained and seeded
2 medium cloves garlic, pressed
1/4 cup tahini
Juice of 1 lemon (2 tablespoons)
1/4 cup olive oil, plus additional for serving
1 teaspoon hot curry powder or to taste
Sea salt to taste

Combine the beans, pepper, garlic, tahini, lemon juice, oil, curry powder, and salt. Blend until smooth with an immersion blender or food processor fitted with a metal blade. Drizzle with additional oil and serve with flatbread or chips.
Makes 3 cups.

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3 Responses to Curried Black Bean Hummus

  1. almostgotit says:

    Dear Sam,
    I have been curious for days now about that tall man you met over cheese the other day. What did you think of him? Did you NOTICE the way he was looking at you? I really, really like tall men. I wonder if you’ll see him again. Did you talk at all? Hummus and chips might go well with a casual glass of wine one afternoon. No commitment or further involvement necessary or implied, you know…

  2. rockyroadoflove says:

    He was tall, wasn’t he? And he was looking at me? No, I didn’t notice. Hm-m-m-m. This hummus would go really well with a glass of Portuguese red. Maybe we do need to talk. SAM

  3. almostgotit says:

    He was TOTALLY looking at you. That “sea salt to taste” thing has possibilities. You offer him a spoonful, arch your eyebrows a little bit so they make a question mark…

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