I had some leftover freshly cooked black beans (that I made for this brownie recipe) so I made this up:
- 2 C cooked and drained black beans (or 1 15 oz can; if you use canned be sure to rinse them well)
- 3 Tbsp EVOO
- 2 Tbsp sesame oil
- 2 Tbsp seasoned rice vinegar
- 1 Tbsp ground cumin (or more, yum
- 1 Tbsp chipotle chili pepper
- 1 fistful of fresh cilantro if you’ve got it
I put it all in my food processor and ran it until I liked the consistency. Carol says “2 thumbs up”. Use it for anything you’d use chickpea hummus for…