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This is a fun version of hummus that uses black beans, instead of garbanzos. It makes a wonderful party dip or light lunch salad plate when combined with lots of fresh vegetables.

1 cup dried black beans
2 garlic cloves
2 juicy limes (about 1/8 cup)
2 tablespoons tahini
¼ cup extra virgin olive oil
½ teaspoon ground cumin

Cover the black beans with water and leave to soak for 8 hours to overnight. Drain the beans of their soaking liquid and place in a medium-sized pot amply covered with fresh water.
Bring the pot to a boil, then lower to a simmer and cook for 1 ½ hours or until cooked through. The beans should mush easily when you squeeze them between your fingers. Drain the beans of their cooking liquid.
In a food processor blend the garlic cloves with some salt until they are finely chopped. Add the beans and continue to chop while slowly pouring in the olive oil. Add the tahini and lime juice and season with the cumin. Continue chopping until it becomes a smooth puree. If you need to add more liquid you can add a few tablespoons more of oil or just plain water.

Feel free to add minced jalapeno, chipotle powder, smoky paprika, or even roasted red pepper. Whatever tickles your fancy. I like to serve it on a plate with pita chips or flat bread and some cilantro. Jazz up the plate with freshly grated carrots or chopped tomato- anything goes as long as its vibrant.