Black Bean Hummus


Hummus is traditionally made with chickpeas, but I’ve come to enjoy black bean hummus a lot more. It’s so much better, am I right? Let’s take a vote here.

(I will admit, black bean hummus is a lot uglier than chickpea hummus, but it makes up for it in taste).

Don’t get me wrong, I LOVE chickpea hummus. But having experimented with different types of beans beyond chickpeas, I think black beans are the best. And, I’ve started seeing black bean hummus more and more at the grocery store, so I think somebody out there agrees with me.

If you haven’t had black bean hummus before, the reason I love it so much is because black beans seem to blend a lot smoother than the chickpeas. It makes sense given that black beans have a creamier texture than chickpeas, which is noticeable when you taste them as a whole bean.

Black_Bean_Hummus_Recipe_FifteenSpatulas_1 (2)

The prep is pretty much the same as regular hummus. Throw some black beans, garlic, tahini, lemon, cumin, and olive oil into a food processor, and blend away. Enjoy!

Black Bean Hummus


  • 3 15oz cans black beans
  • 5 cloves garlic
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • salt, to taste


  1. Drain and rinse the beans until the water runs pretty clear. Place in the bowl of a food processor.
  2. Roughly chop the garlic and add to the food processor. Also add the tahini, cumin, lemon juice, olive oil and a pinch of salt.
  3. Blend in the food processor until smooth, then taste and make any necessary seasoning adjustments. Enjoy!

Recipe Notes:

Keeps in the fridge for at least 5 days.

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