Black Bean Hummus

Submitted by flower7

"This is my favorite hummus recipe. I adapted it from a recipe out of The Silver Palate Cookbook. Serve with pita bread, naan bread, crackers and/or veggies."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 4 cups

ingredients

• 4 cloves garlic, to taste
• 2 (15 ounce) cans black beans, drained,rinsed
• 1⁄2 cup tahini
• 1⁄3 cup warm water
• 1 lemon, juice of
• 1 1⁄2 teaspoons salt
• 2 teaspoons ground cumin
• black pepper
• 3 tablespoons olive oil

directions

1. Pulse garlic cloves in a food processor until minced fine.
2. Add beans and rest of ingredients.
3. Use olive oil to taste, starting with 3 Tbsp and adding more if needed.
4. Process until smooth and creamy, pausing to scrape down sides of processor bowl, as necessary.
5. Taste and correct seasoning.
6. Transfer to a storage container, cover, and refrigerate until ready to use.

Reviews

[mabelicious]

Yummy deliciousness! I used as a spread on a sandwich with avocado and tomatoes, and of course for dipping breads and veggies.

 

[Epi Curious]

I am a huge hummus fan and never thought I'd like black bean hummus better than regular...but I so do! This is awesome! Made it with 1/3 c. peanut butter only because I was out of tahini, added 1/2 t. of cayenne pepper and a dash of hot sauce. This is awesome...and you can never go wrong adapting a Silver Palate recipe, right? :-) Thanks so much for posting!!!

 

[Sydney Mike]

Enjoyed this so much! I had large garlic cloves & still used 4 of them & made a great-tasting hummus that was devoured by a small group I host each month! I'd set out wedges of pita bread, but most were satisfied to use it as a dip for chips & veggies! Certainly want to keep this recipe around! [Tagged, made & reviewed in Zaar Chef Alphabet Soup cooking game]

 

[Take a Letter Maria]

Excellent!!!Made this for my sons birthday party and everyone enjoyed it. I probably used about 5 cloves of garlic 1/3c. of peanut butter instead of tahini (you can't tell and tahini is so expensive)I did not add the water but about 1 heaping tablespoon of plain yogurt 1/2t. of cayenne pepper and 1/2t. of paprika. Thank you for the delicious recipe, this is a keeper.

 

[eatrealfood]

i halved the recipe but found the quantity of tahini to be too excessive, and it was rather overpowering in the dip. i looked at similar recipes, and it seems that for an equivalent amount of dip, 2tbsp of tahini seems to be par for the course. maybe this is just a matter of personal taste, but i would advise folks to start frugally on the tahini and keep tasting as they add (which is what i should have done in the first place myself).