Black Bean Hummus with Tahini Recipe -
Black Bean Hummus with Tahini Recipe
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Black Bean Hummus with Tahini

Recipe by  

"I made this as a quick fix when I realized I had no garbanzo beans in the pantry! It is a creamier variation on traditional Middle Eastern hummus using black beans instead of garbanzo beans. Serve with bread or tortilla chips."

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups Change Servings
  • PREP

    15 mins

    1 hr 15 mins


  1. Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. Chill 1 hour before serving. Drizzle with 1 teaspoon olive oil to garnish.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2009

Great taste! I used 2 cups of black beans that I had cooked from the dry beans. My whole family liked this! Next time, I will cut the salt to 1/4 tsp.

Most Helpful Critical Review
Apr 13, 2009

I made this exactly as the recipe said. This tasted really good, but it is a bit runny. Perhaps it would be thicker if we didn't add the yogurt?


18 Ratings

Apr 13, 2010

Fantastic little snack! I just realized I used the last of the Greek Yogurt this am, so I subbed cottage cheese. I used less tahini (I'm still new to it & getting used to it). Just a few shakes of sea salt. Really fresh tasting with the lemon. I really like it, I'd like a little kick so I'm going to add in a bit of Cayenne. Thanks for the recipe!

Jan 21, 2011

This was much better than I expected. I followed the recipe with no yogurt, and after a quick taste test added more lemon juice and salt. I also added a dash of cumin and chipotle pepper flavor. I used the amount of olive oil to get the texture I wanted which was pretty creamy. I served it with tortilla chips, but pita would work great as well as veggies. Thanks for the recipe!

Aug 04, 2009

this was a big at my gathering. Has more of a "mexican flavor" rather than Greek because of the cumin.

May 16, 2011

You don't need the yogurt or tahini

Nov 16, 2010

I substituted cottage cheese for the yogourt, since I didn't have plain yogourt at home. I think this may have been a mistake, since the hummus turned out very thick and pasty - my blender had a very difficult time with it and I ended up mashing a lot by hand. Overall, not a great hummus, but it was a good way to use up some extra black beans I had cooked.

Dec 18, 2009

WAY too salty. Hard to get a feel for the actual taste because the salt overpowered everything. I may give it one more try without any salt added.


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  • Calories
  • 57 kcal
  • 3%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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