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Black Bean Hummus Tartine

Course Appetizer, Main Course
Cuisine American
Keyword sandwich, vegetarian
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Harissa aioli

  • 1 red bell pepper
  • 3 Fresno chile peppers
  • ¼ teaspoon caraway seeds
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon cumin seeds
  • 3 garlic cloves
  • ½ lemon juiced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • cup mayonnaise

Black bean hummus

  • 14 oz canned black beans
  • ¼ cup liquid from can
  • juice of ½ lemon
  • 1 ½ tablespoon tahini
  • 2 cloves garlic
  • 1 teaspoon cayenne
  • salt and pepper

Remaining ingredients

  • 8 slices crusty bread
  • 2 avocados thinly sliced
  • 2 medium tomatoes diced
  • cup sliced green onion
  • sea salt


  • 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.
  • 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 ½ tablespoon 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 ½ inch. Reserve for next time (keeps for up to two weeks).
  • Combine ingredients for hummus (black beans - cayenne) in a blender or food processor and puree until smooth. Season with salt and pepper.
  • 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.