Black bean hummus with tahini, garlic, lime, cumin, cilantro—creamy, zesty, and totally snackable.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Okay, real talk. A couple weeks ago I was road-tripping down to my mom’s in Texas. Picture endless highways, country music, and one very hangry camper. I’d packed black beans—because “healthier”—but forgot the yogurt I planned for a dip. My camper brain said, “Just blend it up, you’ll figure it out.” So I threw beans, tahini, lime, garlic, jalapeño, cilantro (yes, cilantro again), and cumin into the blender at a gas station rest stop. I swear, that first bite after dodgy rest-stop chips was magic. Ever eaten something in the wild and thought, “This is way better than it should be”? Yeah. That was this black bean hummus.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Black Bean Hummus Recipe?
This isn’t just black bean hummus—it’s the black bean hummus that slaps. It’s creamy, a little smoky, with a lime zing that wakes you up. It’s also one of those rare dips that’s equally great with veggies, tortilla chips, tacos—even breakfast tacos, if you’re feeling wild. So yeah, it’s versatile. And vegan. And not too fancy. Basically, perfect for weeknights or camping memories.
Ingredient Notes:
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Canned black beans – Quick, protein-packed, and earthy.
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Tahini – That sesame paste makes it luscious. No tahini? Sub sunflower seed butter or yogurt.
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Cilantro – I get it: some hate it. But here, it adds freshness that dances with everything else.
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Lime juice – Brightens it all up, especially after a few chips.
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Garlic – One clove, raw and bold. Roasting mellows it, so roast if you’re feeling mellow.
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Jalapeño – I leave the seeds out for mild spice, but if you’re brave… go wild.
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Cumin – Earthy and warm, gives that taco-y vibe without overt heat.
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Olive oil – Smooths things out, like a cozy blanket.
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Salt – Just enough to make your taste buds happy.
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Pita wedges or chips – Crunchy, salty, necessary.
How To Make Black Bean Hummus?
Step 1. Preheat the oven to 425°F—for pita chips, keep reading.
Step 2. Blend everything: Add half the cilantro, beans, tahini, lime juice, garlic, jalapeño, cumin, olive oil, salt, water (if needed for texture), and blend. Scrape down the sides and blend again until smooth and creamy.
Step 3. Taste-test: Need more lime? More salt? Adjust to your vibe.
Step 4. Serve: Spoon into a bowl, sprinkle with the rest of the cilantro.
Step 5. Make pita chips: Cut each pita into 8 wedges, bake for about 6 minutes, flipping halfway—crispy edges, soft center.
Step 6. Dig in: Scoop with chips, veggies, or slather on a burrito.
Want To Save This Recipe?
Storage Options:
Store in an airtight container in the fridge for up to 5 days. If it thickens, stir in olive oil or a splash of water. Freezing? Not great—texture gets weird. Better to make fresh.
Variations and Substitutions:
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No tahini? Try yogurt or sunflower seed butter.
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Cilantro hesitant? Swap parsley or skip it—still good.
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Spice lovers, keep the jalapeño seeds or add a pinch of cayenne.
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Want it smoky? A bit of smoked paprika rocks.
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Chunky version: Stir in a handful of whole beans for texture.
What to Serve with Black Bean Hummus?
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Veggies – Carrots, celery, bell peppers.
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Tortilla chips – Classic combo that never disappoints.
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Taco topper – Spoon it into tacos or burritos instead of sour cream.
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Sandwich spread – Slap it on bread or toast.
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Egg boost – Dollop over your morning eggs for protein-packed flavor.
Frequently Asked Questions:
Can I use dried beans?
Yes! But soak & cook them until very soft—then blend. Canned is just easier.
Is it spicy?
Mostly mild unless you include seeds. Adjust by taste.
Make-ahead-friendly?
Totally. Flavors get deeper when it chills a bit.
So—what’s gonna be your first dip into this black bean hummus? I want to know. Did you eat it camping? On cereal? That’s a thing, I won’t judge. Drop a note, tag me, or just enjoy the heck out of it.
Can’t wait to hear what you think!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Black Bean Hummus
Ingredients
- 1 15-ounce can black beans, no-salt-added, rinsed and drained
- 2 tablespoons tahini stirred well
- 2 tablespoons water
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- 1 garlic clove peeled
- ½ small jalapeño pepper seeded
- ½ cup chopped fresh cilantro divided
- 3 6-inch pita rounds
Instructions
Preheat the Oven
- Preheat the oven to 425°F (218°C). This will be used later to crisp the pita bread for serving.
Prepare the Hummus Mixture
- In a food processor, combine ¼ cup of the chopped cilantro with the tahini, water, lime juice, olive oil, cumin, salt, black beans, garlic clove, and jalapeño. Process until all ingredients are thoroughly blended. Scrape down the sides of the bowl as needed.
Blend Until Smooth
- Continue processing the mixture until the texture is smooth and creamy. If a thinner consistency is desired, add an additional tablespoon of water or olive oil, one at a time, until the preferred texture is reached.
Transfer and Garnish
- Transfer the hummus to a serving bowl. Garnish with the remaining ¼ cup of chopped cilantro. Cover with plastic wrap until ready to serve.
Prepare the Pita Wedges
- Slice each pita round into 8 equal wedges. Arrange the wedges in a single layer on a baking sheet.
Bake the Pita Wedges
- Bake the pita wedges at 425°F for approximately 6 minutes, turning halfway through, until they are crisp and lightly golden.
Serve
- Serve the black bean hummus chilled or at room temperature, accompanied by the freshly baked pita chips or other dippers of choice.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
