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.