Recipe Weds: Black Bean Hummus

black bean hummus

Black bean hummus made a great snack spread on summer squash, spinach, and tomato.

If you thought hummus was just for chick peas, think again! I discovered the joys of black bean hummus recently when I got a hankering for hummus, but didn’t have any chick peas in the pantry. I love unexpected discoveries like this.

A little back story: I’ve been on a hummus craze for about six months. I just can’t get enough of it. I’m eating it almost every day for lunch. So I was actually excited for a little change of pace. The black bean hummus is a little richer, and has more of a Tex-Mex taste to it. I ate it in a variety of ways, but one of my favorite was spread on summer squash with spinach and tomato. It was a great end of summer treat! I think the black bean hummus is going to become a winter favorite for me.

black bean hummus

Black bean hummus has a wonderful earthy taste that’s great with peppers.

Recipe: Black Bean Hummus

Summary: a rich, earthy spin on traditional hummus


  • Juice of one lemon (about 2 Tbs)
  • 2 Tbs tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (15-ounce) can black beans, drained and rinsed (reserve the liquid to thin the black bean hummus as needed)
  • 1 small jalapeƱo pepper, chopped (about 2 tablespoons)
  • 1/4 tsp cayenne pepper
  • 2 teaspoons extra-virgin olive oil
  • freshly ground pepper


  1. Add all ingredients for the black bean hummus to a food processor and process using the S blade until smooth.
  2. Add some of the reserved black bean liquid if you need to smooth it out a bit.
  3. Add more salt, pepper or spices as needed.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian


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