Recipe: Black Bean Hummus

Black Bean Hummus (Dip de Frijoles Negros)
From Memories of a Cuban Kitchen by Mary Urrutia Randelman
Servings 1 1/2 cups

1 (16-ounce) can black beans, drained
1 tablespoon tahini (sesame paste, available at Middle Eastern groceries and many supermarkets), optional
3 tablespoons pure Spanish olive oil
juice of 1 lime
2 cloves garlic, crushed in a mortar
salt and freshly ground black pepper to taste
1 teaspoon ground cumin

In a food processor fitted with a steel blade, combine all the ingredients and process until smooth. Cover and refrigerate until ready to use. Bring to room temperature before serving. It will keep in the refrigerator for one week. It is delicious served with crackers, pita bread, fried cassava or toasts. Also, on top of fried tostones (green Plantains).