RED BEAN HUMMUS

Red Bean Hummus
Makes 12-14 servings

3 tablespoons olive oil

1 large onion, finely diced

3 cloves garlic, minced

1 tablespoon tomato paste

1 can no-salt-added red kidney beans, drained, with liquid reserved

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

1 lime, juiced

1 small red pepper, roasted and diced

In a large saucepan over medium heat, heat oil and saute onion and garlic until soft and translucent. Add tomato paste and drained kidney beans and stir until tomato paste is evenly distributed. Add cumin, cinnamon, and black pepper and stir well. Continue cooking for about 8 minutes, or until red beans are very soft. 

Add lime juice and stir. Remove from heat. When red bean mixture has slightly cooled, blend in a food processor until smooth. Top with roasted red pepper to serve. Can be served warm, chilled, or at room temperature.