As much as I love a big ole’ steak, I often find myself contemplating whether or not I should try a vegetarian meal. Roasted vegetable sandwiches, hearty bean soups, pasta with marinara, all have a special place in my heart. This open-faced black bean hummus is no different. Replacing chickpeas for black beans, this spread is just as delicious as the original hummus. Spread it on a toasted piece of good quality bread, top it with creamy avocado, fresh tomatoes, sliced green onions, sea salt and of course, harissa aioli, and you have one amazing lunch. Black bean hummus tartine anyone?
**Helpful tips and common mistakes
Since this tartine is a rather simple open-faced sandwich, every ingredient needs to be top notch, including the bread. I chose a whole wheat sunflower seed country bread which added a nuttiness to the tartine without overpowering the hummus.
The black bean hummus is an adaption of my regular hummus recipe, simply replacing the chickpeas for black beans. If using dried beans, soak overnight and reserve the water to use when blending the sauce together. I cannot emphasize how important it is to add tahini to your hummus. It adds a flavor that cannot be achieved with other ingredients – go and find that tahini!
For the harissa, yes it can seem like a bit of work, but the spicy aioli really completes the tartine. Make a large batch and use it as a condiment for your sandwich or even as a sauce for a fish, steak or chicken dish. A little goes a long way!
Assemble the black bean hummus tartines and get ready to enjoy several slices – I know I did! Every component from the hummus to the avocado to even the sea salt works together beautifully to make one delicious open-faced sandwich. Who would have thought vegetarians have such great options as well!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.