Black Bean Hummus

black bean hummus

Oh, hello 2012. I almost didn’t see you there.

Usually as a new year begins, I find myself struggling to remember what in the world I spent the previous year doing, and how it managed to fly by so quickly. Not this time. In fact, when I looked back at 2011 I was kind of astonished that so much change managed to fit all in one year. Friends became bosses when I took on the role of Art Director at West Coaster. (Shameless plug: If you like craft beer, you’ll like West Coaster.) Because of said friends’ influence I started drinking beer. And I love it. That’s something I never thought would happen. Oh, I also got married, moved to a new city, started this blog, became addicted to Angry Birds…

After the craziness of the year, I was very much looking forward to a long holiday break back at home with family and friends. Even though I ended up catching a horrible stomach virus that landed me in urgent care on the 31st and in bed straight through to 2012, it was still a great vacation. I feel ready to tackle another year, and hope that it’s even more eventful than the last!

black bean hummus

I don’t do resolutions; I opt for more of a year-round attempt at self improvement. But I do enjoy starting the year off with some healthier additions to my diet after the kind of endless gorging I do over the holidays. Since it’s still football season (which to me is more about eating than anything else), this black bean hummus is a good thing to have around. It’s a huge crowd-pleaser, way too easy to make, and healthy! I’m warning you right now: if you make this, especially for a party, you will feel like you’re cheating. And you kind of are. You’re going to throw a can of beans and a few other things into a food processor, press the “on” button, and people are going to rave about what an amazing cook you are.

hummus prep

You’re looking at the whole process right here people. Juicing a lemon is the most difficult and time consuming step. And it just keeps getting better. Going to a huge party? Double, triple, quadruple the recipe! I don’t even know what comes after quadruple but you could to that, too! I once multiplied the recipe by 6 for a party and it turned out just as delicious. It’s the hummus that keeps on giving!

trio of dips

So go ahead. Spend 5 minutes making this hummus and then bask in the glory that comes your way. Hell, tell them you slaved in the kitchen all day – they’ll believe you.


Black Bean Hummus

Food Network, September 2010

I've found that this hummus usually needs a little more lemon juice than the recipe calls for. Taste it after blending in the first 2 tablespoons, and adjust accordingly.


  • 1 15-ounce can black beans, drained
  • 1 clove garlic, roughly chopped
  • 2 tablespoons (or more) lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • kosher salt, to taste
  • water, if needed


  1. Combine beans, garlic, lemon juice, tahini, and cumin in a food processor and blend until well combined. Add a little water if the consistency is too thick. Season to taste with salt and more lemon juice, if needed.


About 1 1/2 cups

Serve with tortilla chips, pita bread, crackers, pretzels, or basically anything you can make a dipping motion with.


Posted in: Appetizers, Beans & Legumes, Condiments, Gluten-Free, No-Cook, Party Fare, Quick & Easy, Vegetarian

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