This is a favorite with a twist. Using black beans instead of garbanzos gives hummus a whole new feeling. The cumin and paprika give it a bit of a Mexican flavor. If that’s not your taste, you can eliminate them. Hummus takes well to all kinds of spices and add-ins. And you can always add more garlic—I’d start with three cloves! Adapted from The Nosher. 

Ingredients

• 2 (15 oz.) cans black beans, drained. (Reserve about 1/2 cup of the bean liquid.)

• 1/3 cup runny, well-stirred tahini

• 1/3 cup extra-virgin olive oil

• 2-1/2 Tbsp fresh lemon juice (maybe more to taste)

• 1 large garlic clove, roughly chopped  or more, to taste

• 3/4 tsp kosher salt, plus more to taste

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

Instructions

Add the drained black beans, tahini, olive oil, lemon juice, garlic, salt, cumin, and smoked paprika to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed, until fully combined.

With the processor running, slowly pour in 1/4 cup of the reserved black bean liquid and process until smooth and creamy, 2-3 minutes. If a looser consistency is desired, add more black bean liquid, a little at a time. (Discard the rest of the reserved liquid.)

Taste and add more lemon juice or salt, if desired. Transfer to a serving bowl and smooth the top. Drizzle with a little more olive oil and sprinkle with smoked paprika.