Ingredients

• 2 pounds dried black beans, cooked until tender (or about 8 cups cooked)
• 1 medium beet, cooked until fork-tender, roughly chopped
• ¼ cup extra virgin olive oil
• Juice of 1 lime
• 2 teaspoons ground cumin
• 2–3 teaspoons kosher salt, to taste
• 1 teaspoon freshly ground black pepper
• 2–4 tablespoons cold water, as needed for consistency

Procedure

1. Cook the black beans until tender. Drain well and allow them to cool slightly.
2. Cook the beets until fork-tender. Once cooled, roughly chop.
3. Add the cooked black beans, beets, olive oil, lime juice, cumin, salt, and pepper to a food processor.
4. Blend until smooth, adding cold water one tablespoon at a time until the hummus reaches your desired consistency.
5. Taste and adjust with additional lime juice, salt, or cumin as needed.
6. Chill for at least 30 minutes before serving to allow the flavors to meld.