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I never knew black beans could taste this good blended until I made Black Bean Hummus. It’s silky smooth and packed with garlicky flavor and bright lime that makes it taste amazing. Every bite is creamy and flavorful. It’s so addictive you’ll be scraping the bowl clean and reaching for more chips.
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I make it for game day parties, summer gatherings, and potlucks because it’s quick and everyone loves it, including the kids. It works perfectly for casual lunches, picnics, and meal prep since it’s a healthy snack that travels well. The hummus stays fresh in the fridge for 4–5 days or freezes for up to 1–2 months, making it easy to have on hand whenever you need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Black Bean Hummus with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through how to create this rich, festive classic hummus recipe that’s perfect for any gatherings.
Combine the Ingredients
In the bowl of a food processor, combine the drained and rinsed can of black beans with the tahini, fresh lime juice, minced garlic, olive oil, cumin, and salt. I use this Microplane grater to mince the garlic quickly, and it breaks down better in the hummus than chopping it with a knife.
If you want a softer citrus flavor, you can swap the lime juice for lemon juice or add a small splash of lemon alongside the lime for extra brightness. The black beans don’t need to be cooked since they come from a can already soft and ready to blend.
Blend Until Smooth
Turn on the food processor and let it run for about 1 minute, scraping down the sides once if needed. You’ll see the mixture start to come together and get smoother as it blends. If the consistency looks too thick or grainy, add water 1 tablespoon at a time while the processor is running.
I usually add 2-3 tablespoons, depending on how thick I want the hummus. For a silky texture, you want it to blend for a full minute so the tahini emulsifies properly.
Transfer and Garnish
Scoop the hummus using a stainless steel measuring spoon like this before transferring it to the serving bowl so everything looks neat and consistent.
I like serving it in this little dipping bowl because it’s the perfect size for hummus and makes the presentation look so much nicer on the table.
Drizzle a little extra olive oil on top for extra richness and sprinkle fresh cilantro over it for color and freshness. Then serve it with pita bread, crackers, or veggie sticks. Serve and enjoy!
Black Bean Hummus
Equipment
Ingredients
- 15 ounces black beans drained and rinsed
- ¼ cup tahini
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2–3 tablespoons water as needed
- Fresh cilantro for garnish
Instructions
- In a food processor, combine the black beans, tahini, lime juice, garlic, olive oil, cumin, and salt.15 ounces black beans, ¼ cup tahini, 2 tablespoons lime juice, 2 cloves garlic, 2 tablespoons olive oil, ½ teaspoon ground cumin, ½ teaspoon salt
- Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.2–3 tablespoons water
- Transfer to a serving bowl and garnish with fresh cilantro. Serve with pita bread, crackers, or fresh veggies.Fresh cilantro
Video
Notes
- Rinse the beans thoroughly: Drain and rinse the black beans under cold water for 30 seconds to remove excess sodium and the starchy liquid that can make the hummus taste bitter or too salty.
- Use fresh garlic: Fresh minced garlic gives you way more flavor than garlic powder, and it blends into the hummus smoothly without leaving clumps.
- Let it blend long enough: Run the food processor for a full minute after the ingredients come together so the tahini emulsifies and the hummus gets silky instead of grainy.
- Add water gradually: Start with 2 tablespoons of water and blend, then add more only if needed so you don’t end up with hummus that’s too thin and runny.
- Adjust the lime juice: Taste it before serving and add an extra squeeze of lime if you want more brightness, especially if your beans were on the bland side.
- Flash chill for meal prep: If you’re making it ahead, refrigerate it for at least 30 minutes before serving so the flavors meld together and the hummus firms up slightly for better dipping.
Nutrition
How to Store Leftovers
Leftovers stay fresh in the fridge for up to 4–5 days when stored in an airtight plastic food container. Press plastic wrap directly onto the surface before sealing the lid to prevent it from drying out or forming a skin. I always reach for this BPA-free plastic wrap because it seals tightly and stays in place, which keeps the hummus from drying out. When you’re ready to eat it, give it a quick stir to separate the oil slightly and to make it look creamy again.
You can freeze it for up to 1–2 months in a freezer-safe container, though the texture might get slightly grainy after thawing. Let it thaw in the fridge overnight, then stir it well or pulse it in the food processor for 10 seconds to bring back the creaminess. Reheat it in the microwave for 20–30 seconds if you like it warm, or enjoy it cold straight from the fridge. Reheat it in the microwave for 20–30 seconds if you prefer it warm, or serve it cold straight from the fridge.
What to Serve With Black Bean Hummus
Serve it with pita chips, tortilla chips, or crackers for dipping, or use it as a spread on sandwiches and wraps. I love pairing it with fresh veggies like cucumber slices, bell pepper strips, celery, carrots, and cherry tomatoes for a healthy snack platter.
It also works perfectly as a base for burrito bowls, alongside tacos, or spread on toast with avocado and a sprinkle of everything bagel seasoning. If you’re serving it as an appetizer, drizzle extra olive oil on top and add a sprinkle of paprika or cayenne pepper for color and a little kick, or use Mexican-style chili powder for smoky, earthy heat.
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