(Adapted from SOS in the LA Times, based on a recipe from Mediterraneo Restaurant & Bar in Hermosa Beach.)
1 (15 ounce) can garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 tablespoons extra-virgin olive oil
1/8 cup garlic (measured before chopping)
3 tablespoons tahini paste
1 lemon, juiced, or more to taste
1.5 cups water, more or less as needed
1.5 teaspoons cayenne pepper (see note below)
2.5 teaspoons cumin
2.25 teaspoons salt
about 1/2 teaspoon pepper
Chop garlic in the food processor.
Add the garbanzo beans, black beans, olive oil, tahini paste and lemon juice to the food processor.
With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved.
Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired.
Goes great with pita chips.
This is on the spicy side with the full 1.5 teaspoons of cayenne. Good for an appetizer with beer. If serving as a lunch, perhaps go a bit lighter on the spice.
This allegedly keeps in the fridge for about five days.