This Black Bean Hummus is thick, creamy, and delicious. With an extra black tahini drizzle, this is a hearty Halloween appetizer!Jump to Recipe
Hellooooo everyone. I hope this week has been treating you well so far.
I am doing well too, thanks for asking. But I still need to manage 3 Halloween recipes posted. Well, technically two already. Thus I am going to keep it short again.
Halloween Recipe Fails
But first, I want to ask you one thing. have you ever googled requests like “Halloween fails (Or Halloween baking fails”.) If you have not, you should definitely do that. They say laugher increases lifespan (Also, burn calories, strengthens your immune system, diminishes pain, etc. I mean, you will probably live at least 100 years after googling this.) The same applies to “Christmas baking fails”, too.
Anyway, when it comes to Halloween, I don’t try making food look spooky. Because it’s hard. And most likely my attempt of creating a spooky Halloween treat would end up being in those “Halloween fails” lists. So my approach is creating a story behind. That can be either something cute and even sarcastic such as these Halloween Shortbread Cat Cookies. Or something moody and atmospheric, perhaps with a sinister vibe. Something like this Black Licorice Cocktail or these Witches’ Fingers Cheese Biscuits (Which actually look quite spooky themselves).
By the way, this biscuit idea was born thanks to Black Bean Hummus. I had been planning making it and serving with regular bread sticks or crackers. But then all of a sudden I thought of turning cheese biscuits into fingers would be a great addition. Great job, Ben (Just in case you won’t mention this) :)
Black Bean Hummus
And this Black Bean Hummus? Of course you can make it any day of the year. But it’s also a perfect Halloween recipe.
First, the use of black beans and back tahini itself already gives you a certain vibe. You can totally use regular tahini. Although I am not a fan of coloured foods, you can also use black (gel) food coloring, if you wish.
Secondly, the vessel. I think pumpkin works wonderfully here. Try finding the one with interesting colour and surface. Whimsical. You will need to scoop out the pumpkin flesh. While we are not using it for this recipe, reserve it for making a soup. What kind of soup? Spoiler alert: stay tuned :) And serving this dip with Witches’ Fingers Cheese Biscuits would complete the atmospheric picture.
I hope you like this Black Bean Hummus, and you will give this idea a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Black Bean HummusCourse: Dips, Condiments & Sauces, Halloween
This Black Bean Hummus is thick, creamy, and delicious. With an extra black tahini drizzle, this is a hearty Halloween appetizer!
1 can (about 380-400 gr.) black beans, drained and rinsed – see notes
1 clove garlic, peeled
1-2 tbsp. to 1/3 cup extra virgin olive oil, plus more for drizzling if desired – see notes
a little water – see notes
2 tablespoons lemon juice
2-3 tablespoons tahini (preferably black), plus more for drizzling if desired
1/2 to 3/4 teaspoon salt (to taste)
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
a good pinch of chipotle powder
black sesame seeds, for serving, optional
- Place the garlic into a food processor with steel blade attachment, run the processor for a few seconds to finely chop it.
- Add beans, oil (or the combination of oil and water), lemon juice, tahini, spices, and salt. Process until smooth, stopping few times to crape sides.
- Serve drizzled with additional tahini drizzle and black sesame seeds if desired. For serving, you can scoop out the flesh from a pumpkin (Reserve it for using in other recipes) or simply in a bowl. I recommend serving with these Witches’ Fingers Cheese Biscuits. Enjoy!
- Usually, for this amount of beans, recipes require about 1/3 cup of olive oil. To make it a bit lighter, you can use as much as one tablespoon of oil and use the water (boiled cold) or even the reserved beans liquid. Total amount of liquid (oil and water) should be about 1/3 cup but can be adjusted if thinner or thicker consistency is desired.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.