Gluten-Free, Dairy-Free Southwestern Black Bean Hummus
1 15 ounce can black beans, drained and rinsed (I used no salt)
1/2 teaspoon ground cumin
1/8 teaspoon chipotle chili pepper, ground*
1/4 teaspoon sea salt (delete if using salted beans)
1 garlic clove, minced
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Combine everything in a food processor and process until smooth. Taste for salt and
heat then adjust to your tastes. (I find I like less salt than others and dont tolerate as
much spice.)

*I recently found this spice and like the smoky and spicy flavor. Though not tested, a pinch of cayenne should work instead.**

**Sea’s Note: Since our family is wimpy with spices, we like smoked paprika. It gives a smoky flavor without too much kick, and the 3 year old loves it!

***Shannon says, “In case you looked at the recipe and thought cilantro would be tasty in it, I considered adding fresh cilantro. In testing it, I discovered that the cilantro completely took over and
you couldnt taste anything else.”