Black Bean Hummus

It's fun when you're typing up a recipe and you realize that you misread the directions when you made it. Luckily, this doesn't happen too often. And typically its nothing so significant as to ruin a recipe. But often I think "Oh, that would have been nice to know!". This time I got carried away and threw everything in the food processor (my baby processor that is my most utilized kitchen tool), including the Kalamata olives. Just now I read that they are meant as a garnish. Well, they tasted good mixed right in!

So it's up to you- follow the recipe (which I suggest if you have any aversion to olives, and in that case why even bother with the garnish?) or be a rebel and throw them in (if you like their briny saltiness- I do!). If you are including them, you might want to cut back on that 1/2 tsp. salt. You don't want to overdo it.

Now I'm wondering what this hummus would taste like without the olives. It was creamy and tangy and delicious with them- it should be smoother and more mild without them. This is a fusion of Greek and Southwestern flavors and somehow it works! We ate ours dipped in fresh homemade pita bread, but I bet good old tortilla chips would also hit the spot.

Black Bean Hummus

INGREDIENTS
1 can black beans, drained and rinsed
1 clove garlic
2 Tbsp. water
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tahini
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4 tsp. paprika + extra for garnish
10 Greek (Kalamata) olives, pitted
drizzle extra virgin olive oil (optional)

DIRECTIONS
1. Mince garlic in the bowl of a food processor. Add black beans, water, lemon juice, tahini, cumin, salt, cayenne pepper, and paprika; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika, olives (optional), and a drizzle of olive oil (optional).

(Adapted from All Recipes)