Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• ½ medium jalapeño, deseeded and rough chopped
• 2 each garlic cloves, rough chopped
• 2 teaspoons fresh lemon juice
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 2 teaspoons salt
• ¼ teaspoon black pepper
• ½ cup tahini
• ¼ cup olive oil
• ¼ cup water to thin out as needed

Direction

1. Add all of the ingredients except the olive oil and water to a food processor and rough chop for 2-3 minutes.
2. While pureeing stream in olive oil and water until hummus is smooth and the proper consistency. It will firm up once refrigerated.
3. Adjust seasonings to taste. Since jalapenos vary in heat the amount needed will vary. For added heat cayenne, Tabasco or your favorite hot sauce can me added.
4. Hummus can be made in advance and kept refrigerated for up to seven days.