This recipe came from Cooking Light. We ate it with a garlicky chickpea hummus and the variety in tastes was great.
1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped
Dash of crushed red pepper
2 teaspoons olive oil
Dash of ground red pepper
Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita or tortilla chips.