Recipe by JenStricklin77
"A tahini-free version of hummus using canned black beans and chickpeas. Serve with pita bread and your choice of fresh veggies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This satisfying soup comes together in just minutes.
See how to make pork chili with a savory Southwest flair.
A lively corn, avocado, and bean relish great with chips or as a side dish.