Black Bean Hummus


I’m not sure why hummus isn’t more popular. Or is it? I don’t exactly have my finger on the pulse of the hummus community but speaking for myself, I love the stuff. It’s creamy and light and healthy and so very tasty with a wide variety of dippers (thin pretzel crisps and fresh red peppers being my favorites).

Since I really enjoy the classic, I wanted to see how hummus would fare with another legume and black beans were the pick. Wow. Double wow! I mean, really, this black bean hummus (touched up with a zesty hint of lime and a few smoky flavors) is extremely delicious. I might be a little biased since black beans are my favorite out of the whole bean family but even still, I’d take this any day over classic hummus (although you won’t see me turning down either variety anytime soon). Delish! I’m kinda, sorta a fan of skipping a traditional sandwich for lunch and going straight for the pretzel crisps and hummus. Make a batch of this and join me, why don’t you?

One Year Ago: The Best Banoffee Pie
Two Years Ago: Festive Fruited Cheesecake Flag
Three Years Ago: Oven Baked Chimichangas

Black Bean Hummus

Yield: Makes about 2 cups.

Tahini is a paste similar to peanut butter but made from sesame seeds. It has a unique and delicious flavor and can usually be found near the peanut butter or in the natural food aisle (or ordered online - I've ordered the Lior brand from Amazon). I've never substituted peanut butter so I can't attest to the results. Tahini is worth keeping on hand if you make (and consume) a lot of hummus like I do.


  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons tahini (see note above)
  • Juice of 1/2 lime (about 1/2 - 1 tablespoon)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons packed chopped cilantro
  • Salt and pepper to taste


  1. In a food processor blender, combine all of the ingredients. Process until smooth, adding a tablespoon of hot water at a time if needed to thin the consistency. Don't forget to add salt and pepper to taste! Serve with toasted pita chips, pretzel crisps, tortilla chips, fresh veggies or whatever your heart desires.

Recipe Source: adapted slightly from Simple Bites (omitted green chiles, reduced chili powder and olive oil)

29 Responses to Black Bean Hummus

  1. Robert Perry says:

    Love black beans and I love hummus. This recipe is brilliant. Looks so delicious!! Got to give this a gove

  2. Win says:

    I just made some black bean hummus and I love it, I had to add more lime juice and a splash of white wine vinegar. It is so yummy. Thank you ..

  3. Pierre says:

    Ausra is right, it’s better than hummus 🙂

    PS: I just made it and cut the tahini in half and used canola oil instead of olive oil as its is a much healthier oil. Used 1/2 lemon and 1 TB of wine vinegar as vinegar helps make it hear healthy. Turned out great, thanks and nice family!

  4. Ausra says:

    Hummus is an Arabic word meaning “chickpeas,” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”. So as lovely as this bean dip can be, it is not Hummus 🙂

  5. Jocelyn says:

    Delicious hummus! Thank you so much.

  6. Cammee says:

    I just had the biggest “why didn’t I think of that” moment. Black beans are my favorite too and I can’t believe this never crossed my mind! I have a feeling I may not go back to the garbanzos!

  7. Andie says:

    I made this today. OMGOSH!! So good. I made a batch and my family was eating it out of the food processor! I used carrots and the rest of them used pita chips. So I wisely made another batch right away while everything was out. This is fabulous. I love hummus and black beans are my favorite bean. We use hummus on our sandwiches instead of mayo. MAKE THIS!

  8. Jan says:

    Thanks for all the great recipes. Am anxious to try this. I need to know when you say chili powder, do you mean the mix of chili and other spices found with the separate spices or do you mean the just red or green powdered chili which we have here in New Mexico. Thanks for your help.

  9. Kelley says:

    Thank you – this is a delicious recipe that went straight into my Faves binder. Couldn’t find tahini in the store, so I made my own, blending toasted sesame seeds with olive oil until it formed a paste. Super addictive hummus. I think it would be awesome with some roasted red pepper in there, too.

  10. grace says:

    if i had to pick just one type of bean to eat for the rest of my life, it’d be black beans. good to know they can make a mean hummus. 🙂

  11. Kim in MD says:

    I love hummus, and love to experiment with different flavors. In addition to traditional hummus, I’ve made chipotle hummus, roasted red pepper hummus and black olive hummus. I’ve never made black bean hummus, and I am excited to try this recipe!

    P.S. Do you think i used the word hummus enough in this comment? 🙂

  12. Amanda says:

    I am a HUGE fan of hummus. (I do have a recipe I LOVE–but really, it all comes down to the secret ingredient…a few splashes of Tabasco.) Just today I was thinking about making black bean hummus again. Last time I made it, there was nothing special about it. But, with this recipe, (you have perfect timing!), I’m definitely going to try again. Thanks!

  13. Sheila H. says:

    Made this and ate it with my new favorite “chip,” Beanitos. I am going to replace the tahini and olive oil with my favorite salsa and use it for a bean layer in layered dip. Easy and healthy!

  14. Jen T says:

    Yum! I think I would like this way more than the normal. Black beans are my fav too! Thanks for sharing!

  15. Lindsay G. says:

    Made this today, and it was ABSOLUTELY DELICIOUS! I literally had to make myself stop eating it and put it in the fridge. I really think that I could eat the entire batch. Yum!

  16. Lindsay says:

    just whipped a batch up, and hot dang girl, it’s amazing!!! black beans rock my world

  17. Bonnie says:

    Hi Mel! Thanks for all your amazing recipes! I can’t wait to try this because I also like black beans! My sister-in-law tried to substitute peanut butter for tahini and it did not turn out. . . just a heads up.

  18. Stephen C says:

    Cool idea. Soy beans make a great hummus too.

  19. Katie says:

    I am still high as a kite with excitement!!! THANKS AGAIN FOR THE FABULOUS GIVEAWAY!!!!

  20. Black Bean Hummus??? Hello best idea ever!!

  21. Kristina Tietjen says:

    I know you get a ton of comments on here but I just wanted to take a min and tell you how much I LOVE your blog…..I have been a fan for years but it has only been recently that I have been able to completely enjoy it to its fullest. My 1st husband was a SUPER picky eater so I wasn’t able to venture away from our regular dishes. Now with a new boyfriend that loves EVERY kind of food….like I have yet to find anything he doesn’t like……its like a fun new adventure to get on your blog every Monday and plan our menu for the week. EVERY recipe turns out amazing and until he found a recipe laying on the table he thought I was a cooking goddess & came up with all this on my own HAHA! THANK YOU! I’m a mom of 8 so TRUST me I know how much time it takes to ONE cook for a large family…..but you also take the time to share with all of the rest of us….you save me a TON of time and I get to make amazing dinners for my sweet family. So thank you thank you thank you for taking the time to do this!!! 🙂

  22. What a fabulous idea for hummus, I love it Mel! This looks perfect for dipping a pita chip into, or spreading on sandwiches. Great recipe!

  23. Emily W says:

    Oh yum. I’ve been making your classic hummus recipe a ton lately. Excited for a variety. Agree about keeping tahini on hand. I buy pretty massive jars of it. I’ve also started using tahini to make spinach salad dressing with soy sauce, lemon juice, vinegar, and garlic…really amazing!

  24. Melanie says:

    I’m really digging on hummus lately so maybe I’ll have to give this one a try. Thanks!

  25. This sounds soooo good! Love this idea!

  26. Emilee says:

    I always want to like homemade hummus more than I do. I think I’m not the biggest fan of chickpeas. But I love black beans, so I’m definitely going to give this one a try. I have substituted almond butter for tahini in hummus recipes and it worked out well.

  27. Becky says:

    I love hummus and black beans are my favorite legume, too! I think I have all of the ingredients for this on hand and will make it today!

    I’ve never seen (or obviously tried) your hummus recipe, because I’m sure you have one. I’ve made a bunch of others and my favorite, hands down, is the one where you peel the chickpeas…the silkiest and smoothest! Here’s my version, in case you’re interested:

    And yes, I felt weird popping the little skins off of a garbanzo bean, but it was oddly cool, too 🙂

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