Black Bean Hummus with Tahini

Black Bean Hummus with Tahini

16 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  C IS FOR COOKIE

“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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Adjust Servings

Original recipe yields 2 1/2 cups



  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 (16)

Rate This Recipe


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?



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.



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!

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Amount Per Serving (10 total)

  • Calories
  • 57 cal
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 2.1 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet



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Black Bean Hummus


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Easy and Super Delicious Black Bean Soup