Black Bean Hummus with Tahini15 Reviews
- Prep: 15 min
- Ready In: 1 hr 15 min
“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.” - by C IS FOR COOKIE
Original recipe yields 2 1/2 cups
- 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.
Amount Per Serving (10 total)
- 57 cal
- 5.1 g
- 2.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (15)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?..." See more"
"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...." See more"
"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..." See more 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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