In a blender or food processor, combine the black beans, garlic, salsa, lime juice, and hot sauce. Process until smooth and creamy. If too thick, add a little bit of water 1 tablespoon at a time. Place the hummus in a serving bowl.

Place the sour cream into a small food storage bag. Snip off the very end of the bag and pipe the sour cream on top of the hummus in a spider’s web. Refrigerate hummus until serving.

Serve with tortilla chips and cut up vegetables.