Black Bean Hummus

This recipe has 1 photo.
View Photos
Add a photo to Black Bean Hummus

Photo by -shea-

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by Maya Krispin mkrispin@hotmail.com, 05/02/05

Black Bean Hummus

Ingredients (use vegan versions):

1 16 oz can black beans
1 medium garlic clove
1 1/2 tablespoons of Tahini (sesame paste)
2-3 stalks of parsley or cilantro
splash of lemon juice
water for desired consistency
salt

Directions:

1. Using a blender or food processor, mince the clove of garlic and the parsley (or the cilantro).

2. Add the black beans and puree.

3. Add the salt, tahini, lemon juice and continue to puree.

4. This can be made thicker for a dip, or thinner for a dressing. The more water you add, the thinner it will become.

Serves: 3-5

Preparation time: 5 minutes

wow, im a sucker for hummus and made this. i didn't have the herbs, so I used mexican-y spices (cumin, hot pepper, etc) and added more garlic. This is delish and a great way to use black beans

Archived comment by: baypuppy


	Logged

sheenarose

Member

Offline

Posts: 30

Veggie Girl in Cali

Gender: Female

Re: Black Bean Hummus

« Reply #1 on: December 20, 2006, 06:02:01 PM »

Yum! I loved this stuff!


	Logged

yabbitgirl

VegFriends Subscriber

Offline

Posts: 7886

The Voracious Verbivore of Vegweb

Gender: Female

Re: Black Bean Hummus

« Reply #2 on: July 23, 2007, 03:43:10 PM »

This is soooo good! I love black beans in all their forms and this is a lovely new twist on hummus. I added just a touch of good-quality olive oil, a dash of lime juice along with the lemon, and a quarter-cup or so of the juice from the beans (I boiled my own). The colour and taste could almost pass for tapenade!


	Logged

-shea-

Member

Offline

Posts: 660

Just stalked your profile!

Gender: Female

Re: Black Bean Hummus

« Reply #3 on: February 01, 2008, 08:24:41 PM »

Not bad. But I think I prefer garbanzo beans.


	Logged

caroleena

Guest

Re: Black Bean Hummus

« Reply #4 on: May 09, 2008, 12:20:12 AM »

Good start--though for my taste this was a wee bit plain...

1. One clove wasn't garlic-y for me. I added a second large-ish clove and it was a little much. Perhaps one and a half cloves would be about right--or just one larger rather than one medium?

2. I too added chili powder and cumin to make it more Mexican-y. A bit of cayenne might be good too--but I didn't have it and I can't really handle much heat anyway.

3. I would definitely add cilantro if I had it, probably instead of the chili powder (and perhaps the cumin too).

4. I added lemon juice (about the juice of 1/2 lemon or so). I think that lime would be much more in the character in the hummus, though.

5. I added just a little bit of olive oil.

Definitely a good start, however. Also, this might sound weird, but thank you for the tip about blending in water for consistency. I will try this with my chickpea hummus. I don't know why I hadn't thought about just adding plain water to adjust the consistency before--my hummus is always way too thick (and I don't want to thin it with so much olive oil)!


	Logged

Pages: [1]

« previous next »