Hatch Chile Black Bean Hummus

1 15-ounce can black beans, rinsed and drained

1 small Melissa’s Hatch Chile, roasted and seeded

1/4 cup chopped cilantro

1 tablespoon sherry vinegar

1 tablespoon tahini

1 tablespoon olive oil

1/4 - 1/2 teaspoon cumin

Pinch salt

Blend in a bullet blender, food processor, a regular blender until smooth and creamy. Serve with crackers or crudités.