5 Ingredients or Fewer

Smoky Black Bean Hummus

March 20, 2016
5 Ratings
Photo by Rinku Bhattacharya /Spice Chronicles
  • Serves 8
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Pamela Turner
    Pamela Turner
  • Elizabeth Birch
    Elizabeth Birch
  • Lynn D.
    Lynn D.

3 Reviews

Pamela T. November 8, 2019
I just prepared this for the second time. I always have canned black beans on hand, so I drained/rinsed/dried those to use in the recipe. I didn’t have suman, so don’t know what I’m missing, but it is delicious! The jalapeño, lime juice and sesame seeds offer a great way to switch it up from our beloved traditional chickpea version.
Lynn D. September 2, 2021
It's probably a typo for sumac
Elizabeth B. April 28, 2019
This was super easy and delicious! Will definitely remake with maybe quadruple of the jalepenos ;)