Name: Black Bean Hummus
Total time: 25 min
Yield: Serves 8 to 10 (Makes about 3 cups)
Cuisine: Middle Eastern
Ingredients: ⅓ cup lemon juice (2 lemons), plus extra for seasoning; 2 garlic cloves, minced; 1¼ teaspoons table salt; 2 (15-ounce) cans black beans, rinsed; 3 tablespoons water; ½ teaspoon ground cumin; ½ cup black tahini, stirred well; ¼ cup extra-virgin olive oil, plus extra for drizzling

Why This Recipe Works

We wanted a striking black hummus that’s dramatic enough for Halloween but delicious enough to serve any time of year. To get there, we leaned on two ingredients: canned black beans and black tahini (made from black sesame seeds). Processing rinsed black beans for about 3 minutes produces a smooth texture. We steep minced garlic in lemon juice and salt for 10 minutes before adding it to the processor. This extracts the garlic’s flavor while deactivating alliinase, the enzyme responsible for its harsh bite, giving the hummus a mellow, well-rounded garlic flavor rather than a sharp one. A generous amount of fresh lemon juice keeps the dip bright and prevents the earthy flavors of the black beans and tahini from tasting too heavy.

Before You Begin

We use black tahini (available online) to get the dip as dark as possible, but regular tahini can be used too. If using black tahini, make sure to use the paste made with sesame seeds, not nigella seeds.

Instructions

Whisk ⅓ cup lemon juice, 2 minced garlic cloves, and 1¼ teaspoons table salt together in small bowl; let sit for 10 minutes.

Process 2 rinsed cans black beans, 3 tablespoons water, ½ teaspoon cumin, and lemon juice mixture in food processor until smooth, about 3 minutes, scraping down sides of bowl as needed. Add ½ cup black tahini, stirred well, and ¼ cup extra-virgin olive oil and process until hummus is smooth and creamy, about 1 minute, scraping down sides of bowl as needed. Season with salt and extra lemon juice to taste.

Transfer to serving bowl. Drizzle with extra oil and serve. (Hummus can be refrigerated for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)