"A tahini-free version of hummus using canned black beans and chickpeas. Serve with pita bread and your choice of fresh veggies." — JenStricklin77
Watch video tips and tricks
canned black beans, drained
canned garbanzo beans (chickpeas), drained
fresh lemon juice
plain nonfat yogurt
garlic, roughly chopped
1 1/2 teaspoons
salt and pepper to taste
Good recipe. I made 2 batches, one with curry and one without (sorta had to, because what do you with half a can of chickpeas). Vastly prefer the batch without the curry. I also followed the previous reviewers advice to limit water. Perfect texture.
I agree with some others; this isn't exactly hummus. However, I gave it a go because I really liked the idea of using blacks bean and yogurt. I found the consistency somewhat waning, and the yogurt taste distracting. I think I will try this again for sure because I love the idea of it, but I'll probably play around with the olive oil (i.e add much more and not use yogurt).
Instead of using curry, I substituted 1 tsp of cumin. I also added more garlic and lemon for a stronger flavor. It was one of the best hummus recipes I've ever tried!
I wouldn't quite call this hummus, exactly, but it certainly is delicious!
I skipped the curry powder and water, doubled the garlic and added a bit more lemon juice than the original recipe called for. Great with pita bread, tortilla chips, Ritz crackers or rolled up in a tortilla with veggies as a southwestern wrap!
I enjoyed this hummus. I left out the water because I like mine thicker and added a little more garlic. Turned out really well, will be making again.
We used full cans of both black beans and chickpeas so we doubled everything else. I made this for my family and everyone loved it!
Oh my this is my new favorite bean dip/spread/hummus!! Absolutely wonderful! The only change I made was to leave out the olive oil, use less water, double the garlic and left out the curry. My daughter loved it as well and it made a great dip for a healthy evening snack with lowfat pretzels. We will try it on bread for sandwiches tomorrow. We WILL be making this one often!! Simple, inexpensive, healthy and delicious! A definite winner in my book!
I made this last night for a late evening snack and followed it to the letter. My husband and I loved it!
DH suggested it would be good as a sandwich spread when making wraps. I think I know what I'm doing with the leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Chickpea Hummus
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 20
This satisfying soup comes together in just minutes.
See how to make delicious vegetarian black bean burgers.
This Mexican favorite can be made easily for a quick weeknight dinner.