This 10-minute recipe for homemade black bean hummus is a delicious twist on classic hummus. It is made with black beans, lime and cilantro along with traditional hummus ingredients like tahini, garlic and olive oil. It’s the best southwest-flavored appetizer, party food, game day dip or snack!
I originally shared this recipe on Jan 16, 2015, I have updated some of the text. This post contains affiliate links.
Table of contents
Reasons to Love This Recipe
I cannot wait for you to try this black bean hummus recipe with lime, coriander and fresh cilantro because it is so good. Actually “good” doesn’t even cover it. “Crazy Yummy” might be a better way to describe it. And that may even be an understatement.
It makes a delicious snack with tortilla chips or veggies. You can add it to hummus wraps for lunch. Or serve it for a game day appetizer. Make sure to pin it to save it for a great healthy dip to make for a Super Bowl party.
Though I love a more traditional garlic chickpea hummus, sometimes it is fun to have mix up the flavors and go in another direction. I have shared tons of creative hummus variations over the years, from Roasted Red Pepper Hummus and bright green Edamame Hummus to Cauliflower Hummus made without any legumes at all! And this Black Bean Hummus is possibly the most creative yet!
Like traditional chickpea hummus, this black bean recipe uses sesame tahini, olive oil and garlic. But that’s where the similarities kind of stop between this black bean hummus and regular hummus. Instead of chickpeas, this hummus is made with black beans, obviously. I also added ground coriander seed, fresh cilantro and lime juice (instead of lemon.)
Best hummus ever!!! I added a bit of cumin and used a spicy Sriracha oil. 10 stars!
~Lisa
Ingredient Notes
Canned Black Beans
To make this a super-fast pantry-friendly recipe, I use canned black beans.
Of course if you are a fan of cooking dried beans from scratch you can boil the beans on the stovetop or instant pot. For this recipe you’ll need 1 2/3 cup cooked beans.
If using canned beans, drain them well and rinse them to remove excess sodium and canning liquid.
Tahini
Tahini is a creamy paste made from roasted sesame seeds. It is the texture of thin or natural peanut butter and must be stirred before using. Keep it refrigerated once opened.
Lime
Instead of lemon used in traditional hummus, I went with a Mexican-inspired route and used fresh lime juice.
Olive Oil
No hummus would be complete without a generous hand of olive oil. It thins the texture, adds richness and fruity olive oil flavor.
To finish it off, I drizzle oil over the top, too. If you can find it, jalapeño-infused olive oil is really awesome on this. Or just use the best quality olive oil you can find works as well.
Garlic
You’ll need one clove of raw garlic for this recipe. The flavors of raw garlic carry through the hummus (much more than roasted or cooked garlic.) So one clove is plenty. Note: you’ll just need to smash and peel the clove. No need to chop it by hand. I have a sneaky trick to save time.
Cilantro and Coriander
You’ll need both ground coriander seed to mix into the black bean hummus and fresh cilantro leaves for the garnish. If you do not like cilantro you can skip it altogether.
How to Make Hummus With Black Beans
Step 1: Cut Garlic
Fit your food processor with the s-shaped steel blade attachment. Go ahead and close lid and turn it on. Drop the peeled garlic glove through the feed tube of the food processor and allow it to process until the garlic is finely chopped. This helps save a step of chopping the garlic.
Step 2: Puree Hummus
Next, open the food processor lid and add in the drained rinsed black beans, olive oil, lime juice, tahini, ground coriander and salt.
Pop the lid back on and process the mixture until it is nice and smooth. I like to scrape the sides of the processor bowl once or twice so that it is completely creamy. Then add the cilantro and quickly process to combine.
Step 3: To Serve
Scrape the black bean hummus into a serving bowl and smooth the top. Serve drizzled with additional oil if desired. I also save a little of the cilantro and sprinkle that on top because the bright green color adds a nice contrasting color.
The flavors in the hummus are most pronounced when it is served at room temperature. If you make it ahead, bring it up to room temperature for 45 minutes before garnishing and serving.
FAQs and Expert Tips
Scoop hummus into a 2 cup resealable container and close tightly. Keep refrigerated up to three days. Garnish with oil and cilantro before serving.
Hummus can be frozen for up to 3 months. Defrost in the refrigerator for 1 day. before serving, taste for texture. If the hummus seems gritty or separated, place in the food processor with 2 tablespoons warm water and puree, scraping the sides of the bowl until it is smooth and creamy. Drizzle with oil and sprinkle with cilantro before serving.
If you do not have a food processor, you can use a blender. Two common issues with making hummus in a blender is that it is difficult to get the mixture going because there is not a lot of liquid in it. It is also a challenge to get it all scraped out because the blade usually blocks the bottom of the pitcher.
You may need to add a couple of tablespoons of water to the blender to get it moving. For Vitamix blenders (or similar high-powered blender) use the mashing wand to help the process. If the bottom blade of your blender can be unscrewed, this is a helpful way to get all of the hummus out of the blender.
What to Eat With Black Bean Hummus
Tortilla Chips: I made baked tortilla chips to go with it. You can also use store-bought tortilla chips. The thinner ones do not work as well as thicker tortilla chips, because the black bean hummus is so thick that it breaks the thin chips.
Fritos: Fritos are one of my favorite guilty pleasures. (Now you know my secret.) I can attest that Frito scoops are insanely good with this hummus.
Warm Pitas or Pita Chips: You cannot go wrong with warm pita bread which is arguably the most classic accompaniment to hummus. I also am a fan of Stacy’s naked pita chips.
Veggies: Fresh raw vegetables are also a great choice if you’re serving this for an after-school snack. I like carrots, peppers and jicama dipped into the black bean hummus. Totally yum!
Crackers: Another great option are crackers because they are sturdy enough to dip into the hummus without breaking.
Wraps or Sandwiches: Use a generous scoop of this hummus as a vegetarian protein source in a hummus tortilla wrap or veggie sandwich. Add in sprouts, spinach, tomatoes and shredded carrots, or your favorite combination of vegetables.
More Healthy Appetizer Recipes
If you’re looking for more healthy appetizer or game day recipe ideas here are a few of my favorites:
- My creamy Ranch Dip with Veggies is secretly healthy. Shh!
- Don’t miss these Hoisin Glazed Turkey Meatballs because they are an all-time viral recipe!
- We love these Healthy Chicken Fingers because they’re baked not fried!
- Spicy Deviled Eggs and my classic Healthy Deviled Eggs are two fan favorites.
Without a doubt this black bean hummus makes the Best of Healthy Seasonal Recipes list. I am so so so excited for you to try it. You will make it again and again.
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
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Black Bean Hummus
- Author: Katie Webster
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Total Time: 10 minutes -
Yield: 1 1/2 cups
Print Recipe
Pin RecipeDescription
This 10-minute recipe for homemade black bean hummus is a delicious twist on classic hummus. It is made with black beans, lime and cilantro along with traditional hummus ingredients like tahini, garlic and olive oil. It’s the best southwest-flavored appetizer, party food, game day dip or snack!
Ingredients
- 1 clove garlic, peeled
- 1 14-ounce can black beans, drained and rinsed
- ¼ cup extra virgin olive oil, plus more for drizzling if desired
- 2 tablespoons lime juice
- 1 tablespoon tahini
- 1 teaspoon ground coriander seed
- ¾ teaspoon salt
- 3 tablespoons chopped cilantro
Instructions
- Fit food processor with steel blade attachment, close lid and turn on. Drop garlic through feed tube of food processor and allow to process until finely chopped.
- Open food processor, and add beans, oil, lime juice, tahini, ground coriander and salt. Process until smooth. Scrape sides, add cilantro and process to combine.
- Serve drizzled with additional oil if desired.
Notes
Scoop hummus into a 2 cup resealable container and close tightly. Keep refrigerated up to three days. Garnish with a drizzle of olive oil and cilantro before serving.
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Prep Time: 10 minutes
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Cook Time: 0 minutes
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Category: Appetizer
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Method: Blended
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Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 82
- Sugar: 0 g
- Sodium: 143 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
Keywords: black bean hummus,how to make black bean hummus,black bean hummus recipe,hummus recipe black bean,bean hummus,hummus beans