1 1/2 C Black Turtle Beans
2 Tbsp water
1/4 C lemon juice
1/2 tsp yellow asafetida powder (OR to two cloves garlic)
2 Tbsp Tahini
1/2 tsp salt to taste (I prefer no salt)
Place the Black Turtle Beans in a food processor with the water, lemon juice, asafetida, tahini and the salt. Process to a smooth texture.
Keep for 4 days in the refrigerator.
I ate some of this hummus with a baked potato with Mexican Chilli Beans (My favour post trail running food !!) Another example of removing oil in this hummus is to replace the oil with water.