Black Bean Hummus

READY IN: 1hr 15mins
Recipe by Alskann

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.

Top Review by White Rose Child

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!

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.

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