Ingredients

• 1 1/2 cups black beans, already cooked (I used organic or non-gmo)
• 3 tablespoons tahini, spread (from jar)
• 1 tablespoon lime juice
• 2 pineapple rings, cut
• 1 tablespoon pineapple juice
• 1 tablespoon red pepper, chopped (mine were dehydrated)
• 2 garlic cloves, peeled
• 1 1/2 teaspoons cumin
• 3 tablespoons olive oil
• 1/4 cup tomatoes, chopped
• 1 tablespoon honey
• 1 1/2 teaspoons apple cider vinegar
• 2 tablespoons green chilies, chopped (1 Tbsp for less heat)
• 8 ounces sweet corn (this and following ingredients for Roasted Corn salsa topping)
• 5 medium-small sweet peppers (diced)
• 1 pineapple ring (fine chopped)
• 1 tablespoon lime juice
• 1 tablespoon pineapple juice
• 1 pinch sea salt
• 1 pinch black pepper

Instructions

1. For Hummus:Mix all ingredients together in a food processor.

2. Put Corn Salsa on top, Cover, then chill until ready to serve.

3. Corn Salsa: Put all ingredients into a medium-large sauce pan.

4. Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.

5. Put on top of finished Hummus.