Recipe By htiz
Published Jul 10th
Quick Black Bean Hummus
Prep 10m Cook - Additional - Ready In 10m
Servings 20 servings Calories 53.4

Black beans make a delicious and healthy alternative to the usual garbanzo beans in hummus. This recipe is a crowd-pleaser and a nice staple at any gathering. Your vegetarian friends and family will thank you! If you have any roasted veggies on hand those also make a great addition blended in to the hummus!

Recipe Ingredients

  • 2 (15 ounce) cans black beans, drained
  • 6 cloves garlic, minced
  • 1 teaspoon tahini
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, or to taste

Cooking Directions

  1. 1 Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender
  2. 2 Pour olive oil into blender in a steady stream until desired consistency is reached.

Nutrition Facts

  • Calories 53.4
  • Carbohydrate 7.5 g
  • Fat 1.6 g
  • Fiber 3 g
  • Protein 2.7 g
  • Saturated Fat 0.2 g
  • Sodium 171.5 mg

Chef's Notes

You can substitute 2 teaspoons crushed garlic for the fresh garlic, if desired; You can reserve and use some of the bean liquid mixed with the olive oil to cut down on fat content, if desired; This will keep in the fridge for 2 to 3 weeks.


  1. I actually found this recipe in No Meat Athlete (by Matt Frazier). He gave the option of using 3tblsp of the reserved liquid from the canned bean instead of oil, so I followed that instruction. I have made this 3 times now. Such an easy, quick snack. The 1st black bean hummus recipe on this - Read more ...
  2. So so easy and yummy!!
  3. I did not have tahini so I used sesame seed oil.
  4. This recipe was a nice change from regular hummus. The only thing I did differently was take out the tahini (we didn't have any) and swap it with equal amounts of additional olive oil with a bit more cumin. This dip didn't last more than a day a half in my house!
  5. I cooked black beans rather than using canned. While the recipe was a good base for my taste I also added a jalepeno (diced) another Tbsp olive oil about half Tbsp of tahini and half a lemon (maybe 1.5 Tbsp). With my recipe additions I'd give it a good 5 stars but as it was - Read more ...
  6. Definitely a recipe to keep handy. It hints of Tex-Mex and seems more a healthier version of refried beans than hummus. When my husband tasted it he asked where the fajitas were, so I broke out the tortillas and ended up smothering it in jalapeños and served some salsa and guac on the side. I - Read more ...
  7. This was a nice hummus. I was surprised at how soft the black beans got. Like anything you'll need to adjust to your taste with more/less tahini garlic cumin etc. I tried it with kalamata olives blended in as well.
  8. This definitely is a very healthy hummus but I must admit I still like garbanzo beans better. If you have a food processor I'd recommend you use it rather than a blender. The drained garbanzos do not process well in the blender even after adding some of the reserved bean liquid...I switched to the FP. - Read more ...