Black Bean Hummus

Spring/Summer 2008


  • 2 cups dried black beans (soaked overnight)
  • 1 each bay leaf
  • 4 tbsp Tahini
  • 4 tbsp freshly squeezed lime juice
  • 3 cloves garlic, chopped
  • 2 each Scotch bonnet pepper
  • 1 cup olive oil
  • 1/2 cup cooking liquid from beans




  1. Cook the black beans in the liquid you soaked them in. Add to that a bay leaf and the Scotch bonnet peppers.
  2. Cook beans until they are very soft to the touch.
  3. Strain the beans and reserve 1 1/2 cups of the liquid.
  4. Place beans in the food processor with tahini, garlic, olive oil lime juice and reserved liquid.
  5. Puree until it becomes a smooth paste Season with salt and pepper.


Serve with fried green plantains.



-By Sara Mair-Doak

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