We found this recipe in an old Jacques Pepin book that was first published in 1990. We decided to check it out since it contained a bunch of ingredients that we like - smoked oysters, black beans, cilantro, and red wine vinegar. Our hunch was right! This is a delicious variation of hummus. Adapted from Jacques Pepin's The Short-Cut Cook.
 black beans1 can
16 ounces
 garlic3 cloves
 vegetable oil2 3/4 tbsp
 walnut oil2 3/4 tbsp
could also use olive oil
 red wine vinegar1 tbsp
 tabasco1 tsp
or more to taste
 salt 1/2 tsp
 cilantro2 tbsp
coarsely chopped
 sour cream1 cup
 smoked oysters1 can
3.75 ounces, about 14 oysters
leaves only
 melba toast
cut into triangles, or good quality tortilla chips if you're packing this for a picnic lunch


food processor
resealable container
rubber spatula
Drain the black beans and transfer them to the food processor with the garlic. Process until the garlic is chopped and texture is smooth.
Add the oils, vinegar, Tabasco, and salt. Process for another 5-10 seconds to combine. (Instead of measuring out the oil in tablespoons, you could also fill a 1/3 cup measure with half vegetable oil and half walnut oil.)
Transfer the hummus to a resealable container. Stir in the chopped cilantro. Cover and refrigerate.
To plate at serving time, spoon about 1/3 cup of the hummus on each plate. Spread it out in the middle and add a heaping spoonful of sour cream in the center. Top with 2-3 oysters. Sprinkle cilantro leaves, serve toasts on the side.

Here's Jacques Pepin's tip for cleaning the food processor blade. Empty out the food processor, put the blade back in and run it. The centripetal force will pull the hummus off the blade.


Jacques Pepin's The Short-Cut Cook