Black Bean Hummus

April 13, 2010 by Ali

For Day 2 of “Hip Hip for Hummus Week”, thought we’d branch out past the traditional chickpea to its cousin — the black bean!

I’m happy to say that in a taste-test this past weekend of some experimental hummus recipes, my next-door neighbor, friend, and fellow foodie, Kathleen, voted this one her favorite. (Which, as a total sidenote, I should mention that she is a vegan. And we had the fun realization that nearly all of the hummus recipes this week are vegan-friendly – yay!)

But I definitely agree! Although pureed black beans may not be the loveliest, I guarantee this recipe will surprise you with its delightful flavor! From the fresh cilantro, to the onion, to the cumin and cayenne (which I recommend using) — this is a fresh and savory hummus recipe that will have you coming back for more…and more…and more… :)

Black Bean Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-3 cups hummus


  • 1 (15 oz.) can black beans, drained
  • 3 Tbsp. tahini
  • 1/4 cup fresh cilantro, packed
  • 1/2 cup onion (yellow or white)
  • 2 cloves garlic, peeled and smashed
  • 1 Tbsp. olive oil
  • 2 Tbsp. lemon or lime juice
  • 1 tsp. cumin
  • 1/4 tsp. cayenne pepper (optional)
  • pinch of salt and pepper, to taste


Add all ingredients to a food processor, and blend until smooth. Add in a tablespoon or two of water (or leftover juice from the canned beans) if you'd like a thinner consistency, and blend until smooth.

Garnish with chopped fresh cilantro if desired, and serve or refrigerate.

Ali’s Tip:

In addition to being a great dip, this would also be a perfect spread for sandwiches, quesadillas or wraps!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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10 thoughts on “Black Bean Hummus

  1. Wonderful!

    - Suzi

  2. Does anybody have any suggestions I canuse to replace tahini with. I want to keep it as low calorie as possible.

    - Melanie

  3. I made this hummus the night I saw it on here because it sounded wonderful! And it was wonderful! We’ve finished it in only a few days! It took me a few bites to get over my traditional idea of hummus, but once I did I realized how much better this was! Going to try another hummus recipe tonight!

    - Anna

  4. I fell in love with hummus this weekend at costco and now I cant wait to make this one, I love most things with blackbeans in them so this looks great
    Do you have a jalapeno spinach hummus recipe by any chance?

    - Jessica

    • Hey Jessica!

      That’s awesome! Ha…Costco can make you fall in love with all sorts of things! :)

      And actually, that’s hilarious. My recipe for Saturday is going to be a spicy spinach hummus. So stay tuned!!


      - ali

  5. I have used a nearly identical concoction as the beans on salmon tostadas – got the idea from and it was delicious!

    - Karen G

  6. Ali,

    Nice work with the black bean hummus. I like to add a bit of fresh jalapeno to mine, and definitely prefer lime juice over lemon for this application.


    - FoodGeekFish

  7. I’m really excited to try this one. I don’t think I’ve ever had black bean hummus. Where have I been?

    - Amanda