Spicy Black Bean Hummus 1 peeled clove garlic 1 small jalapeño pepper, chopped (or 1/2 teaspoon cayenne pepper) 15-ounce can Eden black beans, rinsed and drained  1 tablespoon tahini Juice from one lemon 2 tablespoons olive oil Salt and pepper to taste  Add garlic and jalapeño pepper to a food processor or blender and puree. Add in remaining, mix til smooth. Store in fridge up to a week.
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