Reviewed: Mar. 21, 2009

I gave this four stars - it's a good recipe, pretty good tasting and easy to make. I served it at a party last night and everyone felt it was missing something. If I were to make it again, I think I might toss some sun-dried tomatoes in there. Still, a good recipe. Thanks!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Mar. 20, 2009

Very good recipe. Definitely needs more than 1 clove of garlic, though. We used 3 but we like garlic. 2 would probably be good. More lemon juice, too! Also, in reference to an earlier review: hummus with garbanzo beans is just plain hummus ...

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theothermattm

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

Very good! I made pretty much as written, except I didn't have tahini so I used raw sesame seeds and threw them in the food processor. Also, I blended in all the spices and the olives instead of using them for garnish. As silly as it sounds, I was leery of the lemon juice because I don't like lemons, but of course the dip didn't taste lemony at all in the end. I would make this again, maybe doubling the olives.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Very good! I was simply making it for my own home, and enjoyed it with wheat bread, pretzels, and sometimes chips.

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amyhj

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Reviewed: Feb. 25, 2009

Quite nice. Good flavour combo. Need to drain the beans better though - it was a bit runny for my tastes.

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Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 25, 2009

As other reviewers have written, this is a great recipe. Very easy to make and is delicious. Also, easy to double the recipe so it will last longer. (if doubling recipe, might not need extra lemon juice)

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LOVE2COOK

Cooking Level: Expert

Living In: Ventura, California, USA

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Reviewed: Jan. 23, 2009

Wow, I actually followed the recipe pretty much exactly! The only variation I made was to only use 1/8 tsp cayenne (I'm a spice wimp) and to omit the olives since I'll be using this as sandwich filler. This was simple and fabulous, and I will make this many, many times. This may help some people: mine made 1 1/4 cups of hummus, which translates to 1 Weight Watchers point per 2 T serving (58 calories, 2.3 fiber, 1.7 fat, according to the ingredients I used). Thanks for this simple and tasty recipe!

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Jan. 11, 2009

My favorite hummus recipe. My friends request this all the time. It doesn't look appetizing, but once you get them to try it, they'll love it.

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RASHAL

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 7, 2009

Really, really good. I liked the black bean hummus better than the standard garbanzo bean that I usually make. Thanks for the great recipe.

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AmandaMcD

Cooking Level: Intermediate

Home Town: Clackamas, Oregon, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jan. 6, 2009

Delicious dip, and actually I thought it was pretty served in a dip bowl and sprinkled with the olives. I made exactly as written the first time, but it was very liquidy so I omitted the juice the second time. Definitely a good change-up from standard dips! Thanks!

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J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 3, 2009

I took this to a New Year's Day party and it was a big hit. It was all gone in no time and several people asked for the recipe.

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molls64

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Reviewed: Dec. 8, 2008

this was really good when I made it with chickpeas instead of the black beans. I first made it with the black beans and it was very runny - without using ANY of the reserved liquid. It got rave reviews from my guests when made with chickpeas though!

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Bugs Mommy

Cooking Level: Intermediate

Home Town: Roanoke, Indiana, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Dec. 6, 2008

So easy and tasty! I was nervous the tahini was going to be overwhelming but after letting everything sit overnight it was well balanced the next day.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 16, 2008

Try not to cut your tongue as you lick the stuff off your blender blades! I put the paprika in with everything else, because sometimes I don't read directions very well.....

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: Nov. 2, 2008

I'm not a hummus lover in general because I'm not very fond of garbanzo beans. This was a nice alternative for us (my H is a garbanzo-hater, too - we were made for each other). I increased the garlic and the lemon and liked the flavor I ended up with. I tried to cuten it up a bit by molding it in a ramekin and using spicy green greek olives, but it's just a frankly ugly dip. It doesn't really matter though, cuz it goes pretty fast. :) Thanks!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2008

This was easy, tasty, and popular. A nice change from both regular hummus and fat-filled bean dips. I about doubled all the spices, and next time will probably add even a little more.

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Wonder Woman

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Reviewed: Oct. 5, 2008

Excellent use for leftover black beans :)

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thesweetestlove

Cooking Level: Expert

Home Town: Allendale, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

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Reviewed: Sep. 29, 2008

My first attempt at Black Bean Hummus. VERY GOOD. Rinsed the beans and then added extra water and olive oil until it reached a constancy I liked. If you're not a garlic fan you might want to use roasted garlic in place of the raw. Personally I liked the garlic as suggested. I used krinos tahini for those curious. Sprinkled the finished hummus with paprika and olive oil. Great with a chili and lime flavored chips or homemade chili pita chips.

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nightowlnibbler

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

This was very good; a nice alternative to chickpea hummus.

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Sweet Suzie

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 2, 2008

yum yum! if you can get past the color --- something different...made mine w/ more tahini (2 TBSP), FRESH squeezed LIME juice, a few shakes of ADOBO seasoning, only used a few TBSP of the liquid from beans but drizzled EVOO as the consistency seemed too dry....sprayed pita bread w/ pam and sprinkled w/ lawrys season salt (USE VERY SPARINGLY) and a quick sprinkle of mexican chili pepper spice....really went well w/ dip....

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