Curried Black Bean Hummus

May 24, 2007

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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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