16 oz. cooked black beans; 2 tbsp. tahini paste; 3 tbsp. olive oil; the juice of 1 lime, or to taste; 2 garlic cloves, pressed; 1 tsp. ground cumin; 1 tbsp. fresh cilantro; salt and pepper to taste.
Combine all the ingredients in a food processor and blend until smooth. Transfer the hummus to a bowl and cover neatly with cling wrap. Refrigerate for 15-20 minutes, in order to blend flavors. Serve the hummus with freshly cooked tortilla chips.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.