My favorite hummus of all time is black bean hummus. The brand that used to carry it in grocery stores no longer makes it so I have resorted to having to make my own now. This is a creamier version of hummus, adding yogurt to make it an easier dip-like consistency. It turned out amazing and it had many compliments when I made it for my Halloween party this year.
1 clove garlic, peeled
1 (14 oz.) can black beans, drained and rinsed
1/4 c. extra virgin olive oil
2 Tbs. lime juice
1 Tbs. tahini
1 tsp. ground coriander
1 tsp. salt
3 Tbs. chopped fresh cilantro
1 container thick and creamy vanilla yogurt (6 oz.)
Combine the garlic, black beans, olive oil, lime juice, tahini, and seasonings in a food processor until a smooth paste forms. Add the cilantro and yogurt and pulse until just mixed together. I drizzled mine with olive oil and topped with more cilantro (the olive oil part is not in my pictures). I also served them in three small bowls so that I could keep two refrigerated and replenish through the night!