Spicy Black Bean Hummus

I thought this dip was very easy to make and delicious! We like heat so I added a large jalapeno (seeds intact) and a generous helping of the crushed red pepper flakes. Instead of drizzling the olive oil on top, I added it directly into the food processor. As mentioned before, to thin the mixture out, just add more olive oil. Check out our full review with pic here: http://onecoupleskitchen.blogspot.com/2012/01/spicy-black-bean-hummus.html

Easy and tasty. I skipped the tahini and added a little sesame oil instead. It came out a bit dry so I added a little water that I had swirled around in the can that the black beans had come out of... that did the trick! Doubled the recipe for a party and served with grilled pitas and carrots. Guests were pleasantly surprised how good it was "for a black bean dip" (whatever that means).

I am the winner of this recipe contest, and after going through 3 food processors in the past few years, I can tell you the consistency of the hummus will change with each one. If you reserve some of the liquid from the can before draining, you can add it in as it processes if you think it's too thick. I also put the jalapeno in with the garlic first to get it chopped up finer. Again, this is because of a different food processor. We love this recipe, and go through tons of black beans. Thanks for all the feedback! Maureen

I didn't have black beans on hand, but I had a can of three bean mix - kidney beans, black beans and pinto beans. The result was fantastic. I did not experience the issue of it being too dry - perhaps because of the juicer beans. It was the first spread to be gobbled up at the party.

A great alternative to the traditional hummus! Very easy and delicious. I followed the directions exactly. I did find it a little bit on the dry side, so I may add a little extra virgin olive oil to the mix next time. Will definitely make again!