Black Bean Hummus

This is a slight variation on Dr. Fuhrman's black bean hummus recipe by Cynthia and me.

This stuff is like CRACK. Yum!!!!

Ingredients

 * 1 15-ounce can no- or low-sodium black beans, drained. (Reserve liquid for later.)
 * 2 tablespoons fresh lemon juice
 * 3/4 tablespoon Penzeys Florida Seasoned Pepper. (Or some other no-salt seasoning.)
 * 2 tablespoons raw tahini. (Pureed sesame seeds; find it at Whole Foods or a well-stocked grocery.)
 * 2 teaspoons low sodium soy sauce.
 * 1 teaspoon ground cumin.
 * 3 cloves garlic, chopped.
 * 2 tablespoons cilantro.
 * A pinch of cayenne pepper, to taste.

Directions
Blend all ingredients in food processor or blender with 2 tablespoons bean liquid. Process until smooth, scraping down the sides as needed. Add bean liquid as needed until the right consistency is reached.

It gets better after it's chilled a little while in the refrigerator. If it lasts that long.