Black Bean Hummus

By Katherine

Winter is when we can actually enjoy our deck.

It’s been a hectic few months in the Rufus household. Most of our weekends have been consumed by a bathroom remodel and Greg’s dad came for an extended stay to help with the project. It wasn’t extended enough — there’s still much to do. I’ve been making a lot of simple foods, and loads of comfort food. For the most part, the new recipes I’ve made haven’t been my own creations. It’s been so long since Greg cooked that he actually relished the chance to put in a full day of grouting and then relax in the kitchen. I am one lucky woman. Here’s a snack I whipped up for the big game, not that we really spent time watching it. The photo is one I snapped on my cell phone. Greg’s photography will return when he’s finished the remodel.

Black Bean Hummus

• 2 cups cooked black beans, drained
• 1 cup garbanzo beans, drained
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic
• 1/3 cup tahini paste
• 2 lemons, juiced
• roughly 1/2 cup water
• 1 1/2 tsp paprika
• 1 tsp whole cumin
• 2 tsp salt
• 1 tsp ground pepper

Combine all ingredients in a food processor or blender, using just enough water to reach a smooth consistency. Add more salt, pepper or olive oil to taste.