READY IN 1¼ hrs

Black Bean Hummus with Tahini

Read Reviews (15)

"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." — C IS FOR COOKIE

Directions

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.

Kitchen-Friendly View

PREP 15 mins
READY IN 1 hr 15 mins

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.

—sueb

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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?

—Abbielvm

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15 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!

—SD

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Aug 04, 2009

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

—traci

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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!

—Marisa

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May 16, 2011

You don't need the yogurt or tahini

—Roxy

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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.

—fil

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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.

—dbilberry

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Nutrition

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.

Nutritional Information

Black Bean Hummus with Tahini

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 57
** Calories from Fat: 46

% Daily Value *
** Total Fat 5.1g 8 %
** Saturated Fat 0.8g 4 %
** Cholesterol < 1mg < 1 %
** Sodium 244mg 10 %
** Potassium 44mg 1 %
** Total Carbohydrates 2.1g < 1 %
** Dietary Fiber 0.6g 2 %
** Protein 1.4g 3 %
** Sugars 0.5g
** Vitamin A < 1 %
** Vitamin C 2 %
** Calcium 5 %
** Iron 6 %
** Thiamin 8 %
** Niacin 5 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.