recipe: black bean hummus

Black Bean Hummus
1 (15 ounce) can Garbanzo (chickpeas), drained
1 (15 ounce) can Black beans, drained
3 to 4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain greek yogurt
2 tablespoons soy or Almond milk
1 clove garlic, roughly chopped or minced
1 or 2 dashes of ground red pepper to taste
salt and fresh ground pepper to taste

In a blender, put in garbanzo and black beans. Pour in olive oil, lemon juice, greek yogurt, soy or almond milk, garlic, a dash of ground red pepper, salt and fresh ground pepper. Cover then blend until the hummus is smooth. Sometimes the beans get stuck because air got trapped in it. Turn blender off and use a knife to poke the air bubble out. Also, add just a little more olive oil to help get the hummus moving. When the hummus is finally smooth, double-check the taste. Often, I end up adding a little more salt to taste because it didn't taste like there was any salt. Put in the fridge to chill. If you save the hummus for the next day, you will taste the garlic and maybe feel a kick.

Black Bean and Chickpea Hummus original recipe by JenStricklin77, modified by Deaf258