A tasty and simple black bean hummus.
In a food processor, combine all ingredients until smooth. Add salt and pepper to taste. Serve.
(Makes about 4 cups.)
Enjoy!
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Wow, this is great! I made it to use up some dry black beans because 3 cups is an awkward package size. Next time I will be making the soup to use up any beans I have left from this! (I was pretty nonscientific with my proportions since I didn’t even have the right amount of beans and I didn’t use as much tahini as the recipe called for.)
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5 Comments
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jackies on 12.19.2009
I made this yesterday for a party tomorrow so it is hidden in back of the fridge mellowing. The tastes I had were so good that it was hard to stop sampling.
chocolatemilkrocks on 11.20.2009
Just made it- wanting to give it a day to meld but it is yummy already. I wanted to be sure to review it and give it a big thumbs up.
missamy on 9.17.2009
I don’t know if I reply here of somewhere else… but in reply to MS Hospitality, we have always kept hummus for up to a week in the fridge. We kept this hummus for around 4 days refrigerated and it tasted better than when first made after the ingredients melded together a bit. I don’t know what ingredient would go bad for it not to be good if kept refrigerated.
If someone out there in webland knows better, please advise.
MS Hospitality on 9.13.2009
How long can I keep this in the fridge? Hosting a big party next weekend and need to cook ahead.
Thanks!
mmmmtasty on 9.10.2009
I’ve been thinking about trying to make a hummus black bean sort of dip for a long time, but thought maybe it was sort of strange. I was so happy to find your recipe which looks delicious and – I might add – made me feel less crazy for thinking of such a thing. Thanks for sharing and validating my sanity!