Black Bean Hummus

Hummus is a favorite with just about everybody – and is incredibly easy and economical to make at home.  I have seen tiny store bought tubs of hummus on sale for $3 – $6 each, when I could quite easily make 3 times that much for far less money.  It took me awhile to create the perfect hummus recipe, with just the right proportions of everything and just the right spices – but alas, I found myself getting tired of that same recipe!  So I have thrown all recipes aside and begun to experiment.  Here is one that I really like – a simple black bean hummus using traditional seasonings.  Black beans are sweeter and softer than chickpeas, and I really love the creamy results of this recipe.  If you have a food processor and you haven’t made hummus yet, please give this recipe a try…and then experiment for yourself!  Swap out the beans, add some nuts, change the spices, and enjoy.


  • 1 15 oz can black beans, drained and rinsed (or 1 1/2 cups cooked)
  • 1-2 cloves garlic, peeled*
  • 2 Tbsp sesame tahini
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 – 1 tsp salt**
  • 2 – 4 Tbsp water***


Combine all ingredients, except for water, in food processor.  Process once, scrape down sides, and add a bit of the water.  Process again, scrape down sides, and add a bit more water if necessary to reach desired consistency.  Once all ingredients are incorporated, process for 2 minutes or more to achieve a very smooth texture.  (I often clean up the spatulas, measuring utensils, etc during this time)

Serve immediately, or store covered in the refrigerator until ready to use.

* Raw garlic can be a bit spicy, so you might want to err on the side of less to begin with, especially if you are serving this to small children.  I tend to enjoy spicy raw garlic so I put 2 large cloves in.

** Adjust the amount of salt depending on the type of beans used.  Canned beans usually contain salt, even when rinsed, so use the 1/2 tsp if you are using canned.  If you have cooked your own beans without salt, a larger amount will be needed

*** Keep in mind that hummus will firm up in the refrigerator when you are adding the water.  It may seem too thin at first but unless you are serving it immediately, it will become thicker as it stands.

One comment Add yours
  1. I’ve been craving black bean hummus for months now and haven’t found it any stores so I decided to try this recipe. It’s so simple and delicious! I’ll be making this on a regular basis from now on. Thanks 🙂

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