Black Bean Hummus Tartine

For a light yet satisfying lunch, try this black bean hummus tartine with harissa aioli, creamy avocado, and fresh tomatoes. The homemade sauces are what make this toast spectacular!

Watch how to make this

Ingredients

• Red bell pepper: Adds sweetness and depth to the harissa aioli and contributes to the vibrant red color of the harissa.
• Fresno chile peppers: Brings spiciness to the harissa aioli. Adjust the level of spice by increasing or decreasing the amount of peppers.
• Caraway seeds: Imparts a unique, slightly anise-like taste to the harissa. If you can't find caraway seeds, omit them.
• Mayonnaise: Creates a smooth, creamy texture for the aioli.
• Canned black beans: Forms the base of the black bean hummus.
• Tahini: Adds a nutty, slightly bitter taste to the hummus and contributes to the smooth, creamy consistency.
• Crusty bread: Choose any type of sturdy bread for the base.
• Avocado: Adds a creamy element to the tartine.

Substitutions and variations

• Vegan: Use vegan mayonnaise for the harissa aioli.
• Toppings: You can add extra toppings such as capers, arugula, cucumbers, or even a fried egg.

Step-by-step instructions

Step 1: Prepare harissa aioli

Let's start with the component that takes the longest to prepare, the harissa. You can use storebought harissa but I chose to make it from scratch because well, homemade tastes better.

Char the peppers under a broiler until blackened, about 7-8 minutes. You can also char the peppers over the stovetop.

Once charred, transfer the vegetables to a bowl and cover them for 10 minutes. The steam will help the skin loosen, making it easier to remove.

Remove the skin, stems, and seeds from the peppers and combine them in a blender with the remaining ingredients. Puree the smooth and season with salt and pepper.

Although it seems like the harissa is a lot of work, I highly recommend taking the extra step because the spicy aioli completes the tartine. You can make a large batch and use it as a condiment for your sandwich or as a sauce for a fish, steak, or chicken dish. A little goes a long way!

Step 2: Make 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.

All you need to do to make the sauce is to puree the ingredients until smooth. It's that easy!

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!

Step 3: Assemble sandwiches

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. However, you can use any great quality sturdy bread.

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. If I could eat like this every day, I would be glad to become a vegetarian!

Make-ahead and storage

• Make-ahead: Both the harissa aioli and black bean hummus can be prepared up to 3 days in advance.
• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.

Frequently asked questions

More vegetarian sandwich recipes

Looking for more vegetarian sandwich ideas? Try these:

Recipe

Print Recipe

Black Bean Hummus Tartine

Total Time30 minutes mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: sandwich, vegetarian

Servings: 4

Author: Christine Ma

Ingredients

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
• juice of ½ lemon
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup mayonnaise

Black bean hummus

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

Remaining ingredients

• 8 slices crusty bread
• 2 avocados thinly sliced
• 2 medium tomatoes diced
• ⅓ cup sliced green onion
• sea salt

Instructions

• 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 10-12 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 - 3 tablespoons of harissa with mayonnaise, adding more harissa for a spicier condiment. Reserve remaining harissa for another time.
• Combine ingredients for hummus including black beans, the juice from the canned beans, tahini, lemon juice, and garlic 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.

Notes

The harissa aioli and black bean hummus can be prepared up to 3 days in advance.