1 cup cooked or canned black beans, rinsed and drained (cooking or canning liquid reserved)
1-2 teaspoons minced garlic (depending on your taste)
1 tablespoon freshly squeezed lemon juice
1 tablespoon soy sauce
1 tablespoon tahini
1 teaspoon honey
2 dashes hot sauce (less or more according to your taste)
salt and freshly ground pepper
Instructions
Add all the ingredients to a food processor. Blend until you get a smooth consistency, adding some of the bean cooking or canning liquid if necessary. Season with salt and pepper to taste. Store, covered, in refrigerator for up to 7 days.
Notes
Adapted from Totally Dairy-Free Cooking
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2014/07/black-bean-hummus/