Red Bean Hummus

I try to have a constant supply of hummus in my refrigerator these days. With farmers' market produce that begs to be eaten raw, the addition of fiber and protein rich hummus is a great, satisfying compliment to the light crispness of the veggies.

My husband is Lebanese and while chickpea hummus is standard fare at all of our traditional meals, I've started tweaking the recipe for a more modern - and multi-ethnic - twist. One of our favorites is a red bean hummus inspired by an appetizer we had at a restaurant in Columbus, OH. Instead of a Middle Eastern flare, this one is more along the lines of Mexican or South American inspiration. It would even make a good sandwich spread for those of you who have a fondness for ham salad (trust me on this one)!

Ingredients:
1 1/2 cups red beans, cook, rinsed and drained (or 1 can)
2 cloves garlic
1/2 to 1 whole fresh jalapeño, seeded and chopped
2 Tablespoons tahini (ground sesame seed paste, similar to peanut butter - which is a fine substitute)
Juice of 1 lime
1/2 teaspoon salt (add more or less, depending on preference
1/2 teaspoon chili powder
1/8 teaspoon liquide smoke
crushed red pepper flakes (optional, to taste)
1/2 to 1 cup water

Directions:
Combine all ingredients in blender, adding only 1/2 cup of water initially. Blend. Add more water if needed.