Black Bean Hummus

3 cans Black beans, rinsed and drained OR 3 lbs Black Beans, dry, cooked and drained  

3 cans Garbanzo beans or chickpeas, canned, rinsed, drained OR 3 lbs. Garbanzo beans or chickpeas, dry beans, cooked and drained 

16 oz. Lemon juice 

1/8 cup Garlic cloves, minced

1/8 cup Olive 

3/4 tea. Salt

1 Tbsp Cumin, ground 

1 1/2 tea. White pepper, ground 

1/2 cup Cilantro, fresh, diced

26 oz.  tortilla chips

Combine black beans, garbanzo beans, lemon juice, canned, low-sodium, 2 ⅔ cups ⅓ cups garlic, oil, salt, cumin, and pepper in a food processor.  Purée on medium speed for 1–2 minutes until beans have a smooth consistency. DO NOT OVERMIX Using a rubber spatula, scrape black bean mixture into a large bowl. Add cilantro. Stir well. Serve with chips. (Makes 25 servings.Each serving is about ½cup + 10 chips).  

Source: https://theicn.org/cnrb/recipes-for-schools/