480g cooked black beans, drained (tinned is fine)
2 garlic cloves, finely sliced
1 tbsp tahini
3 tbsp extra-virgin olive oil
1 tsp ground cumin
juice of 1 lime
salt and freshly-ground black pepper
Method:
Combine all the ingredients in a food processor and render to a smooth paste. Transfer to a bowl, cover and refrigerate for at lest 2 hours (or until needed).
This will keep in the refrigerator for a week and needs to be brought to room temperature before serving.
Subject: Black Bean Hummus 
