Spicy Black Bean Hummus

I bought some hummus from the grocery store the other day. I'm not sure why I did that because store-bought hummus never tastes right to me. It's in the "store-bought-never-tastes-good" category along with cole slaw and potato salad as far as I'm concerned. Anywho, I decided to break out my food processor and make a batch since my husband has been wanting some (I've make a hummus-lover out of him since we've been married).
Hummus is so simple and quick to make (if you have a food processor), and it's always a great appetizer to bring to a party (I would double the recipe for parties). This particular recipe uses black beans in place of the chick peas, but it still incorporates the tahini like traditional hummus. Aubrey and I were amazed when we tasted the hummus. There are so many of our favorite flavors in each bite. Aubrey loves spicy foods, and I love black beans and cumin. We could have easily eaten the whole bowl in one sitting.

Spicy Black Bean Hummus
Ingredients:
1 garlic clove, peeled
2 Tablespoons fresh lemon juice
1 Tablespoon tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeno pepper, chopped (about 2 Tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
Pita bread and/or pita chips

Directions:
Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

Nutritional Info (per 2 1/2 Tablespoon serving): 148 calories; 6.2g fat; 1.7mg iron; 0mg Cholesterol; 16mg calcium; 20.6g carbs; 381mg sodium; 4.5g protein; 3.5g fiber.

Source: Cooking Light