Southwestern Black Bean Hummus

I created this hummus recipe a few months ago as a guest post on Ashley's blog, but never posted it over here. Since it's a fun, easy twist on a food everyone loves, I decided it was worth sharing it again! Here's my recipe for spicy, creamy, Southwestern Black Bean Hummus.

Though my kitchen forte is undoubtedly baking, I do like to experiment with savory recipes as well. I come from a family of hummus-lovers, and while I used to think that the spread was difficult to make, in reality it’s incredibly easy. To change things up a bit, here’s my recipe for a black-bean based hummus.
 
Southwestern Black Bean Hummus

• 1 15.5 oz can black beans, drained with liquid reserved
• 2 tablespoons tahini
• ½ cup sun-dried tomatoes, packed in oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper (or more, depending on spice preference)
• ¼ teaspoon paprika
• ½ teaspoon salt

Simply put all your ingredients into the food processor:

And blend until your desired consistency is reached, adding bean liquid to smooth if necessary. Makes approximately 3 cups.

The result is a thick, filling hummus with tons of spice and flavor. Served with tortilla chips, pita or crackers, it would make the perfect appetizer for a Mexican-themed meal!

What's your favorite kind of flavored hummus? Have you ever tried making it yourself?