BLACK BEAN HUMMUS

BLACK BEAN HUMMUS

1 (15 oz.) can black beans, 2 garlic cloves, 1 tablespoon creamy peanut butter, 1 tablespoon olive oil, 2 1/2  Ethiopian tahini, 2 tablespoons fresh cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon seasoning salt, 1/2 teaspoon cayenne, 1 tablespoon tequila

Drain beans, reserve liquid.  Get out the food processor add 1 tablespoon of the bean liquid, tequila, cilantro, garlic, peanut butter, olive oil, tahini, lime juice, cumin, coriander, salt, and cayenne, pulse until smooth.  Add the beans pulse again until smooth.  Taste, add more dry seasoning if needed.  Serve with corn tortilla chips, pita bread, and grilled vegetables.

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