5 Ingredients or Fewer

Smoky Black Bean Hummus

Photo by Rinku Bhattacharya /Spice Chronicles
Author Notes

This black bean version of the classic chickpea dip, is much loved in our household as a change or on the brunch table. The smoky and somewhat lighter texture of this variation works well as a lighter appetizer on busy days or to complement a heavier meal. —Rinku Bhattacharya /Spice Chronicles

  • Serves 8
  • 1 cup cooked black beans
  • 2 tablespoons tahini
  • 3 tablespoons EVOO
  • 1 teaspoon salt or to taste
  • 3/4 teaspoon freshly ground cumin
  • 1 teaspoon chopped jalapeno (about 1/2 a jalapeno, chopped)
  • 2 cloves garlic
  • 2 to 3 tablespoons fresh lime juice
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon suman
  • 1 teaspoon chopped cilantro
In This Recipe
  1. Place the black beans in the bowl of a food processor, add in tahini, olive oil, salt and freshly ground cumin.
  2. Add in the jalapeno garlic and lime juice.
  3. Process until smooth. This hummus comes together very easily because of the softer texture of the black beans.
  4. I do not like to add extra olive oil and this leaves the hummus nice and light.
  5. To serve, place in a bowl and sprinkle with sesame seeds, sumac and cilantro to taste. Let the flavors rest for at least an hour before serving.

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