Black Bean Hummus

Nice change from the usual chickpea hummus! I did listen to the suggestions to start with less tahini and ended up using a little less than a half cup. It's a great basic recipe and you can tweak it to your tastes and what you have on hand.

• mamazoni

• New Haven, CT

• 4/10/2020

Delicious! However, I used much less tahini and cayenne, much more cilantro and cumin, and substituted lime juice for the lemon, as a lot of reviewers suggested. Also followed the suggestion of topping with a mixture of diced red and orange peppers tossed in olive oil with some chopped parsley. Served with whole-wheat pita chips and red and orange peppers.

• Anonymous

• Philadelphia

• 3/31/2019

Great recipe, I have been using it for years. Make sure to stir your tahini to a smooth consistency before using as the ingredients can seperate if i has been sitting. I also add extra Evoo if needed during blending until desired consistency is reached.

• mythryll

• Phoenix, AZ

• 9/1/2018

Yuck! I made this recipe exactly as stated and it had the consistency of hard clay. I ended up adding water and more lemon juice, but it still tastes pretty bad. I wish I had read the reviews saying to use significantlly less tahini. That may have helped. As published, this recipe is pretty bad.

• kate_cooks

• nyc

• 8/8/2012

Cayenne pepper completely took over. Tried to add more beans, tahinni, etc, ended up with a mix with barely any flavor except for cayyene pepper. Will not use again, may use mix to thicken a soup because as hummus is not working out at all.

• alrm

• Washington, DC

• 3/18/2012

This recipe is easy, tasty and keeps well in the fridge. I dial up the garlic for adult appetites and cut back on it and the green onion for kids. It's flexible (add more beans, add less whatever) and it still turns out fine. I don't even measure the tahini (though too much makes it overpower the flavor). It's not appetizing to look at, but if you can always top it with chopped green onions to distract from the grey. Once people try it, it'll be hard to get them to stop eating it.

• Anonymous

• Portland, OR

• 6/26/2011

Just made this for a Superbowl party and it was a hit. I added about a half cup of roasted red peppers, which really gave it a nice consistency. The cayenne has quite a kick, so if you don't like spicy, then cut that back a bit. I thought the presentation needed a little something, so I diced up a green onion, some cilantro and some roasted red pepper and mixed it with a touch of olive oil, salt & pepper then spread it over the top of the dish. Definitely a winner!

• laurielab

• GR, MI

• 2/7/2011

I would give this recipe 4 stars if changed to 1/4 cup tahini and lime juice instead of lemon. So yummy and a nice change from the traditional garbanzo bean hummus.

• laellekoch

• Tacoma, WA

• 10/28/2010

This hummus is excellent. I made some minor changes - less Tahini (1/2 cup), more Cumin and Cayenne (doubled), added one can of chickpees, more garlic, some crushed red pepper and did not use the cilantro (because I didn't have any). I added the green onions after the food processor (chopped and mixed in).

• Alexarocks

• 威彻斯特,纽约

• 8/30/2010

I was really pleased with this hummus. I, too, used only a quarter cup of sesame seed paste as too much overpowers whatever it's in and imparts a bitter taste. I also substituted lime juice for lemon juice as suggested by another reviewer. Every other ingredient was the same. And, yes, it's gray in color. I just threw some scallions on top. All in all, a very good hummus.

• cindi14

• Boca Raton, FL

• 8/10/2010

Delicious!! I was looking for a different dip for a Cinco de Mayo party and this was a big hit. I did not have tahini, but after reading several other hummus recipes w/o tahini, I used 3/4 cup steamed pureed cauliflower. Additionally, I subbed the lime juice for lemon and left out the green onions from the blender, chopped them and used them for garnish with a dollip sour cream!

• abk2878

• Boston, MA

• 4/29/2010

I did as others suggested and used only 1/4C tahini which was just right and substituted lime instead of lemon juice. I left out cayenne pepper and added 6-8 slices of jalapeno pepper and pureed as directed, adding a dash of salt and giving it a great kick! DELICIOUS with tortilla chips or fresh veggies.

• RobynRN

• Newtown, PA

• 4/1/2010

As many others have written, this is a really good hummus variation. A perfect combination of flavors. Will make it again!

• Anonymous

• Winnetka, IL

• 12/25/2009

This is very good, especially after it chills overnight and releases the flavors. I used 1/2 cup of tahini plus a tablespoon of sesame oil, but realized that it needed more of the green onion, garlic, cumin and cayenne in order for it to not have the sesame be so overwhelming and bland. I'll try 1/3 cup tahini next time. I also added small sweet roasted bell peppers and their juice.

• w2bhippie11

• Irvine, CA

• 9/23/2009

Wow. This is amazing! I love black beans and love hummus, and this is the perfect combination. After reading the reviews I made the following minor changes: 1/3 cup tahini, subbed lime juice for lemon, halved the cayenne, doubled the cumin and cilantro, and added ~1 teaspoon kosher salt to the mix while still in the food processor. This is great with onion pita wedges, but I'd leave out the salt entirely if serving with tortilla chips or scoops. Some avocado and tomato garnish, and this is defnitely one that goes into the party dip rotation. Also good as a simple weeknight supper,..........which it is, tonight.

• queenbess

• Magnolia, TX

• 6/30/2009