Best-Ever Black Bean Hummus

Many years ago, when Michael and I first started dating, he pulled out an 8.5″ x 11″ sheet of paper with a black bean hummus recipe on it.

“I’ve always wanted to try this,” he said.

“I have a food processor!” I said.

And so we made it. And it was delicious – creamy, spicy, and just a little different than traditional hummus. (Perhaps for better marketing, I could advertise this as “engagement hummus,” no?)

But many years of increasingly strict paleo diet intervened, and the recipe sat untouched. Thankfully, we managed to keep it in our collection in spite of half a dozen moves, as it is a great recipe and I don’t have a source for it other than this sheet! (So writing it up for the blog is a way to ensure a copy!)

Black Bean Hummus
Slightly modified from original, but unsure of recipe source (may be

  • 1 clove garlic
  • 1 (15-oz) can black beans, drained and rinsed
  • 2 T. water
  • 2 T. fresh lemon juice*
  • 1-1/2 T. tahini
  • 1/2-3/4 t. ground cumin
  • 1/4 t. salt (more if desired for your tastes)
  • 1/4-1/2 t. cayenne
  • 1/4 t. paprika (optional)
*They suggest lime juice or apple cider vinegar can be substituted for the lemon juice, if need be. I’ve only ever made it with lemon juice, but I think that lime juice might add a nice Tex-Mex kick with the cumin and cayenne flavors that are already in with the black beans.

Mince garlic in the bowl of a food processor. Add all remaining ingredients except paprika and process until smooth, scraping down the sides as needed. Add additional lemon juice, water (or olive oil), cayenne, and salt to adjust flavors to your preferences. Sprinkle with paprika before serving.

Serving suggestion: This tastes great with carrots and other veggie sticks, as well as plantain chips and sweet potato chips.


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