Reviewed: Nov. 6, 2009

Another great alternative is to use both black beans AND the garbanzo beans. You would definitely need to adjust your spices -- to your taste of course!

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BGIRL67

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Reviewed: Oct. 16, 2009

I was really excited to try this but it was too bland for me. I added 1/2 a small can of diced jalapenos and that gave it some flavor but overall I have had much better hummus.

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

This is so yummy! I found it a little too thin for my taste, so next time I would leave out the 2 TBSP of bean liquid. The only other things I changed were that I doubled the cayenne because I like spicy food and I added a little extra lemon juice. Thanks for a great recipe!

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keri

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Sep. 20, 2009

I like this recipe better than the garbonzo bean recipes.

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CATBIRD45

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

This was just as good as the garbonzo bean recipes.Didn't have greek olives,but it was still good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Sep. 12, 2009

I needed something quick and I had black beans so I picked this recipe. Alas, seems I had little else. So, here's the way I changed it up. I didn't have any lemon juice (used lime), tahini paste (used toasted sesame seed oil), or greek olives. I did, however, have some mission fig, kalamata olive tapenade, so I threw in a couple of big spoonfuls of that. IT WAS FANTASTIC! - I added another big dollop of the tapenade on top for a garnish and sprinkled the paprika. I don't know what hummus is supposed to taste like, I've never had it. But if this is anything near to the real deal - then I didn't do too badly.

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Gerrie

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Reviewed: Aug. 23, 2009

I am a big fan of regular chick pea hummus and make it all the time. I tried this one since I did not have chick peas in the house, and it was just okay. I think I'll stick to the chick pea variety!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Aug. 15, 2009

ZZZOMG! No more hum-drum-mus in this house. Great stuff. I used a blender, and didn't add the extra cumin or cayenne (just 1/2 tsp and 1/8 tsp).

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 6, 2009

Loved this! Has a kick to it! I did leave out the Greek olives, I don't care for olives, but that was the only change I made and it was delicious.

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elenaj

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Reviewed: Jul. 26, 2009

Although I think the recipe is a very good one, after trying it, I realize that I prefer hummus with chickpeas. I added caramelized onions, an extra clove of garlic, oil, extra tahini and extra lemon juice, and I used smoked paprika. It was delicious, but I missed the chickpeas.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 26, 2009

Very good as "base" or other additions! I read several on the web and this seems like the "base" ingredients for all of them. I also substituted the reserved bean juice with olive oil and the lemon juice with lime. Rave reviews from DH. Next time I may add some jalapenos just too keep it interesting!

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Sunny

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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Reviewed: Jul. 21, 2009

I get requests for this all the time. We make it very often! We garnish with diced red onion, kalmata olives and feta cheese.

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 20, 2009

The guys loved it. The spices gave it a nice kick but keep in mind that it is not traditional hummus and will always have a black bean taste to hit so for me i kept thinking it would be best served in a tortilla with cheese.

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jsracer

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 2, 2009

a good alternative for a different flavor or if you don't have any garbanzo beans around but i didn't think it was anything special.

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megan

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Reviewed: Jun. 11, 2009

great!

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: May 16, 2009

This is one of the few recipes that I have given 5 stars!!! We added more garlic, however.

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ann

Cooking Level: Intermediate

Home Town: Emmaus, Pennsylvania, USA

Living In: Somerville, New Jersey, USA

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Reviewed: May 4, 2009

This is always a hit at parties! I'm not a big olive fan, so I skip the olives. Everything else is perfect as is.

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JENSAS

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Cleveland Heights, Ohio, USA

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Reviewed: Apr. 25, 2009

WOW, we love it in our house. I took the advice of previous comments and it worked out great!

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mama of four

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2009

I was pleasantly surprised at how delicious this recipe turned out. I would even go as far as to say that it's better with black beans then garbanzo beans. I didn't change anything, it's perfect as written.

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Angel

Cooking Level: Expert

Home Town: Stony Plain, Alberta, Canada

Living In: Onoway, Alberta, Canada

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Reviewed: Apr. 6, 2009

I love this! Its better than the traditional chickpea hummus...not to mention healthier with no oils in it besides the tahini paste. I spread some hummus on a spinach tortilla, threw some spinach, olives and sundried tomatoes in it, and had a delicious mediterranean wrap for lunch!

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