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?

black bean hummus tartine (10)
black bean hummus tartine


Serves 4


Black bean hummus tartine

25 minTotal Time

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    Harissa aioli
  • 1 red bell pepper
  • 3 Fresno chile peppers
  • 1/4 tsp caraway seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp cumin seeds
  • 3 garlic cloves
  • 1/2 lemon juiced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup mayonnaise
  • 1 1/2 tbsp Harissa
  • Black bean hummus
  • 14 oz canned black beans
  • 1/4 cup liquid from can
  • juice of 1/2 lemon
  • 1 1/2 tbsp tahini
  • 2 cloves garlic
  • 1 tsp cayenne
  • salt and pepper
  • Remaining ingredients
  • 8 slices country bread
  • 2 avocados, thinly sliced
  • 2 medium tomatoes, diced
  • 1/3 cup sliced green onion
  • sea salt


  1. Preheat broiler to high. Lay bell pepper and Fresno chile peppers on a baking sheet and broil until the skin of the peppers is blackened, about 7-8 minutes. Rotate the peppers while broiling to allow all sides of the pepper to blacken. Remove from heat and transfer to a bowl. Cover with plastic wrap and let steam for 10 minutes. Remove cover and carefully peel and discard skin and seeds.
  2. Toast caraway seeds, coriander and cumin in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat. Combine seeds, roasted peppers, garlic, juice of lemon, olive oil and salt and pepper in a blender or food processor. Puree until smooth. Whisk together 1 1/2 tbsp of harissa with mayonnaise, adding more harissa for a spicier condiment. Transfer remaining harissa to a glass jar and fill with oil until ingredients are submerged by 1/2 inch. Reserve for next time (keeps for up to two weeks).
  3. Combine ingredients for hummus (black beans - cayenne) in a blender or food processor and puree until smooth. Season with salt and pepper.
  4. Toast sliced bread. Spread black bean hummus on each slice. Top with sliced avocado, chopped tomatoes, and chopped green onions. Drizzle harissa aioli and sprinkle sea salt. Serve.


**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!

black bean hummus tartine (13)


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.


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