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Black Bean Hummus with Smoked Oysters and Sour Cream

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  • Servings: 6

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  • 1 can (16 ounces) black beans, drained
  • 3 cloves garlic, peeled
  • 1/3 cup oil, half vegetable oil and half olive or walnut oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 2 tablespoons cilantro, coarsely chopped
  • 1 cup sour cream
  • 1 can (3 3/4 ounces) smoked oysters (about 14 oysters)
  • Whole cilantro leaves, for garnish
  • Toast triangles or melba toasts


  1. Put the beans in the bowl of a food processor with the garlic. Process until the garlic is finely chopped and the mixture is smooth. Add the oil, vinegar, Tabasco and salt, and process for 5 to 10 seconds to blend. Transfer to a serving bowl and stir in the chopped cilantro. Cover and refrigerate.
  2. At serving time, spoon about 1/3 cup of the hummus into the center of each of 6 plates and spread it out. Mound a generous spoonful of sour cream in the center of the hummus on each plate and top with 2 or 3 oysters. Sprinkle with the cilantro leaves. Serve the toasts alongside.


This recipe appears in Jacques Pépin's The Short-Cut Cook, published in paperback in 2001 by William Morrow, an imprint of HarperCollins Publishers.

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