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Black Bean Hummus with Tahini

Rated as 3.95 out of 5 Stars
18

"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

1 h 15 m servings 57
Original recipe yields 10 servings (2 1/2 cups)

Directions

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  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.

Nutrition Facts


Per Serving: 57 calories; 5.1 2.1 1.4 < 1 244 Full nutrition

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Reviews

Read all reviews 18
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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?

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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.

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?

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 ...

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 flavo...

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

You don't need the yogurt or tahini

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 ...

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.

This is fantastic! My new favorite recipe on allrecipes.com. My husband even liked it and he's not a bean fan. I was surprised by the salt issue that some reviewers had but then I realized that ...