Cilantro Black Bean Hummus
Recipe from Jeanne Benedict, Author of Sophisticated Entertaining
2 Cloves Garlic
2 (15 oz) Cans of black beans, drained, and rinsed
3 Tablespoons lime juice
1/2 teaspoon salt
1/2 Cup Olive Oil
3/4 Cup chopped fresh cilantro
Place garlic in a good processor and process until minced, about 10 seconds. Add beans, limejuice, and salt, and process into a puree. With the processor running, slowly add olive oil in a steady stream through the feed tube.
Process until mixture thickens, about 1-2 minute. Add cilantro and pulse
throughout, about 10 seconds. Spoon into individual margarita glasses and serve as dip for small Tortilla chips.
Store in an airtight container in the refrigerator. Bring to room temperature
Makes about 2 Cups.
Source: CBS News, Chef on a Shoestring, Jan. 6, 2001