BLACK BEAN HUMMUS--Lynne Snyder

This is a beautiful (and tasty) lavender hummus.

1½ cups cooked black beans, drained and rinsed
2 to 3 Tbs. cooking liquid from beans
2 to 4 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
1½ Tbs. tahini
1 to 2 cloves garlic, pressed
½ to ¾ tsp. ground cumin
½ to ¾ tsp. salt
1/8 to ¼ tsp. black pepper, optional
Caesar salad dressing

In food processor mix black beans, 2 tablespoons cooking liquid, 2 tablespoons lemon juice, olive oil, tahini, garlic, ½ tsp. cumin, ½ tsp. salt, and 1/8 tsp. cayenne pepper; process until smooth, scraping down the sides as needed.

Add additional seasoning and liquid to taste. Make a well in the center of the hummus, pour Caesar salad dressing in the center and serve with plain tortilla chips.