jacques pepin's black bean hummus with smoked oysters and sour cream

1 can black beans
16 ounces
3 cloves garlic
2 3/4 tbsp vegetable oil
2 3/4 tbsp walnut oil
could also use olive oil
1 tbsp red wine vinegar
1 tsp tabasco
or more to taste
1/2 tsp salt
2 tbsp cilantro
coarsely chopped
1 cup sour cream
1 can smoked oysters
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
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.
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.
source: Jacques Pepin's The Short-Cut Cook
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.