Black Bean Hummus II (Vegan, Gluten-Free)
- 1 15-oz can black beans
- 1 clove garlic
- ¼ cup soft silken tofu
- 2 tablespoon tahini
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Juice of 1 small lime
- Salt and freshly-ground pepper
- Ground sweet paprika
- Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
- Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.