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A bowl of Black Bean Hummus garnished with chopped herbs and olive oil, surrounded by waffle-cut potato chips on a rectangular plate. A bottle of olive oil and a bowl of herbs are visible in the background.

Black Bean Hummus

Black Bean Hummus is a quick, creamy dip I make for game days, summer gatherings, and potlucks because it comes together in minutes and everyone loves it, even the kids. The black beans make it super smooth and creamy, while lime and garlic give it a fresh, punchy flavor that makes it way better than regular hummus. It's perfect with chips, veggies, or spread on sandwiches, and works great for casual lunches and picnics since it travels well. It keeps fresh in the fridge for 4–5 days or freezes for up to 2 months.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 4
Calories 296 kcal

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

Here are my best tips for perfect Black Bean Hummus every time:
  • 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

Calories: 296kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 298mgPotassium: 466mgFiber: 10gSugar: 0.1gVitamin A: 23IUVitamin C: 3mgCalcium: 56mgIron: 3mg
Keyword Black Bean Hummus
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