INGREDIENTS
- 1 can (15 ounces) black beans
- 2 tablespoons Garlic EVOO plus more for drizzling
- 1 tablespoon plus 1 teaspoon Sicilian Lemon Balsamic
- ¼ teaspoon salt
- ½ teaspoon ground cumin
- freshly ground black pepper, to taste
- 1 teaspoon chopped flat leaf parsley, plus parsley sprig(s) for garnish
DIRECTIONS
Rinse and drain the black beans. Chop the parsley leaves and set aside. Add all the ingredients except the parsley to a food processor. Puree the beans using one second pulses (about 10-12) to start. Run the food processor for about 15 seconds and stop to scrape down the sides with a spatula. Repeat until you reach a somewhat smooth consistency (for hummus). Transfer the hummus to a bowl and stir in the chopped parsley leaves. Let the hummus stand for about 15-20 minutes to marry the flavors. Drizzle with a little more of the garlic EVOO and serve with pita chips or fresh veggies.
MAKES ABOUT 1 CUP
