Black Bean Hummus

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

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


  • 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.

Recipe adapted from She Wears Many Hats

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

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

Leave a Comment:


  1. Amanda — April 13, 2010 @ 7:58 am (#)

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

  2. FoodGeekFish — April 13, 2010 @ 11:01 am (#)


    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.


  3. Karen G — April 13, 2010 @ 9:37 pm (#)

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

  4. Jessica — April 14, 2010 @ 8:33 am (#)

    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?

    • ali — April 15th, 2010 @ 6:55 am

      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!!


  5. Anna — April 19, 2010 @ 2:50 pm (#)

    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. Melanie — June 23, 2012 @ 5:08 pm (#)

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

  7. Suzi — July 26, 2014 @ 11:11 am (#)



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