Black Bean Hummus


I stumbled upon this beautiful black bean hummus over a decade ago. It’s been so long that I’m not sure where I first spotted it, but it was most likely in a magazine.

Black Bean Hummus - a perfect dairy-free, gluten-free, and vegan party dip!

This black bean hummus is very quick to make, and it’s incredibly versatile. It can be enjoyed as a flavorful spread on a sandwich or tostada, or as a dip with pita bread, tortilla chips, or chopped vegetables. It’s also so high in protein and healthy fats that it’s practically a meal in itself! In fact, black beans have even a little more protein and bone-building nutrients like calcium and magnesium than chickpeas, which are used in traditional hummus.

Special Diet Notes: Black Bean Hummus

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

5.0 from 1 reviews
Black Bean Hummus
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Total time
I honestly don't recall where I first stumbled across this unique hummus blend, but it was a keeper. If you are using home-cooked beans, you may need to season with a touch of sea salt, to taste.
Serves: 1½ cups or about 8 servings
  • 2 cups cooked black beans (just a little more than a drained 15-ounce can)
  • ¼ cup tahini
  • 2 tablespoons warm water
  • 1½ tablespoons olive oil
  • 2 teaspoon lemon juice, or to taste
  • 2 teaspoons soy sauce or wheat-free tamari (for gluten-free)
  • 2 cloves garlic, crushed or minced
  • 1 teaspoon ground cumin
  • Hot pepper sauce, to taste
  • ½ cup chopped cilantro, or to taste (optional)
  1. Place the black beans, tahini, water, oil, lemon juice, soy sauce, garlic, and cumin in your food processor, and blend until well combined. If you don't have a food processor, you can mash it together with a fork and use a hand blender for a creamier finish.
  2. Transfer the mixture to a serving bowl and fold in the hot sauce and cilantro, if desired.
  3. Serve with tortilla chips, pita bread, or vegetables.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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