Black Bean Hummus

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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…  :)

 

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Black Bean Hummus

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 -3 cups hummus 1x

Description

So easy, and SO delicious!! You will love this Black Bean Hummus Recipe! Ready to go in less than 10 minutes!


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Garnish with chopped fresh cilantro if desired, and serve or refrigerate.

Notes

Recipe adapted from She Wears Many Hats

 

Ali’s Tip:

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

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Recipe rating

10 comments on “Black Bean Hummus”

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

  2. 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.

    Jason

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

  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?

    • 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!!

      ~A

  5. 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!

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

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  9. Wonderful!