We swapped black beans for chickpeas in this hummus and the result is a creamy, decadent, goes-with-anything dip or side. The trick is to thin it with a few tablespoons of water to make it extra cream and smooth. The perfect pairing with fresh vegetables.

This recipe yields 8 servings

INGREDIENTS

15 ounces black beans
¼ cup tahini
¼ cup lemon juice
¼ cup olive oil
2 garlic cloves
2 tablespoons cilantro, chopped
½ jalapeño, chopped
½ teaspoon cumin
¼ teaspoon cayenne
½ teaspoon sea salt
2 tablespoons water (optional)

414 ml black beans
57 grams tahini
60 ml lemon juice
60 ml olive oil
2 garlic cloves
2 tablespoons cilantro, chopped
½ jalapeño, chopped
½ teaspoon cumin
¼ teaspoon cayenne
½ teaspoon sea salt
2 tablespoons water (optional)

Directions

1. Add beans, tahini, lemon juice, garlic, jalapeño, cilantro and spices to a food processor with the blade attachment.

2. Slowly add in the olive oil until you reach the desired consistency.

3. Serve with pita, chips or crudité.

TIPS

**For less spice, omit cayenne and double the cumin