Black Bean Hummus II
  • 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
  1. 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.
  2. 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.
Recipe by Go Dairy Free at