Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I love black beans. I love hummus. So when I saw this recipe I just had to try it. I wasn't dissappointed. A delicious Middle Eastern dip for crudites and pickled vegetables. It also makes a great spread in pita sandwiches such as Chicken Shawarma Recipe. This one was different from any I could find on Zaar so I decided to post it also.

Ingredients Nutrition

Directions

  1. Puree the ingredients in a food processor and chill.
  2. Serve as a dip with assorted fresh vegetables, pickled vegetables, Armenian cracker bread, or other crackers.
  3. Time to make includes roasting the garlic (see below).
  4. To Roast garlic:.
  5. Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
  6. With a sharp knife cut off the top of the head of gaarlic, about 1/4 inch.
  7. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried. Fold up and seal.
  8. Bake in a400 degree oven for 55-60 minutes.
  9. Squeeze cloves from skins and set aside. Discard skins.
Most Helpful

This is a great hummus variation and has a cool purple hue!! Hey, who wouldn't love purple hummus? But like the last reviewer, I found it needed a lot more citrus juice. I used about 2 1/2 Tbsp lemon juice and 1 1/2 Tbsp lime juice. Extra cumin and just 1/8 tsp cayenne for me, as well. I sauteed the garlic briefly with rosemary to mellow the flavor, instead of roasting it. This is a keeper!

White Rose Child July 03, 2008

This was a very nice hummus. I liked the addition of black beans along with the more traditional chickpeas. I only made a half-batch but used double the lemon juice called for even for that amount. Either we like our hummus quite tart, or the recipe doesn't have enough as it stands. The roasted garlic provided a richer, more subtle flavour than the usual raw garlic. Enjoyed this with pita crisps.

evelyn/athens June 10, 2007