This "hummus" can be used as a dip for veggies or schmeared on picnic sandwiches. Feel free to use any dried beans you like, though the color will be less dramatic.
Ingredients
1/2 lb dried black beans, soaked overnight
1 T smoked paprika
1 T cumin
1/2 T chili flakes
1/2 C oil
2 T salt
Method
Drain the beans and rinse
Heat the oil in a large soup pot
Add the spices and allow to fry gently in the oil
When fragrant add the beans and toss to coat
Cover with water and bring to a boil
Reduce to a simmer and allow to cook until very tender
Remove from heat and add the salt
Let sit overnight
Blend the beans and liquid to make a loose hummus (it will thicken when it cools)