Black Bean Hummus with Smoked Oysters and Sour Cream

° Makes 2 cups (6 servings)

This interesting variation on traditional Middle Eastern chickpea hummus was inspired by the black bean purees found in Mexico. Served with sour cream and smoked oysters, it makes an exciting dish.

I use canned black beans, but of course you can cook your own, which will tend to be darker than the canned variety. This is also good made with red kidney or other types of beans. I suggest serving it as a first course, but it can also be served as a dip with corn chips or Melba or other toasts.

• One 16-ounce can black beans
• 3 cloves garlic, peeled and crushed
• ⅓ cup oil, preferably half olive oil and half walnut or peanut oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Tabasco sauce
• ½ teaspoon salt
• 2 tablespoons coarsely chopped cilantro, plus whole leaves for garnish
• 1 cup sour cream
• Two 3¾-ounce cans smoked oysters (about 30)
• Toast triangles or Melba toast, for serving

Drain the black beans in a sieve and place them in a food processor, along with the garlic. Process until the garlic is finely chopped and the mixture is smooth. Add the oils, vinegar, Tabasco, and salt and process for another 5 to 10 seconds to blend. Transfer to a serving bowl and stir in the chopped cilantro. Cover and refrigerate until ready to serve.

At serving time, spoon about ⅓ cup of the hummus onto each of six plates and spread it out in the middle of the plate. Place a generous spoonful of sour cream in the center and top with cilantro leaves. Arrange the oysters around the hummus, dividing them evenly. Serve the toasts alongside.