Black bean hummus

For a few weeks in May each year, Runner and Stone makes a cheddar ramp spelt bread. I love it and try to seek it out each year. Perhaps, I'm a sucker for seasonal specials. Last year, I missed it. This year, I called ahead, found out it was only available on weekends, and prepaid for a loaf for Saturday.

After devouring the first couple of slices straight, I decided to make black bean hummus to go with the bread. The first time I remember regularly eating, or perhaps even trying, black bean hummus was when I interned in Boulder a decade ago. (I know.) Blue Moose of Boulder, a local brand, made a black bean and lime hummus which I ate with Udi's cheddar jalapeno bread from the farmer's market. A quintessential food from that summer.

Later, Queens Kickshaw became a favorite place to meet friends when I ventured to Astoria. Julia took me there first. Another time, I met Mabel for dinner only to find out that she and Matt had gotten married at City Hall that morning. (I insisted that we get carrot cake for dessert.) Kickshaw closed in 2017, yet I still periodically google their menu looking for the gouda grilled cheese. Black bean hummus, guava jam, pickled jalapeños, side green salad with jalapeño vinaigrette.

This time I didn't have gouda on hand. Instead, I created an open face sandwich by smearing cream cheese nearing expiration on the bread, followed by black bean hummus, topped with guava paste. Would make again.

I don't have an exact recipe for black bean hummus. I make it by feel each time. The below are the typical ingredients, though I suspect black beans are the only ingredient that I always include.

• Black beans, either canned or already cooked (can use a mixture of chickpeas and black beans. I typically use all black beans)
• Tahini
• Smoked paprika
• Cumin
• Pickled hot peppers
• Garlic
• Lime. Lots of lime. Add a bit of vinegar if you don't have enough lime.
• Olive oil and/or bean water
• Salt, if the beans weren't salted

Blend ingredients in a food processor until smooth.