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Quick Black Bean Hummus

Rated as 4.57 out of 5 Stars

"Black beans make a delicious and healthy alternative to the usual garbanzo beans in hummus. This recipe is a crowd-pleaser and a nice staple at any gathering. Your vegetarian friends and family will thank you! If you have any roasted veggies on hand those also make a great addition blended in to the hummus!"
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10 m servings 53
Original recipe yields 20 servings


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  1. Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.


  • Cook's Notes:
  • You can substitute 2 teaspoons crushed garlic for the fresh garlic, if desired.
  • You can reserve and use some of the bean liquid mixed with the olive oil to cut down on fat content, if desired.
  • This will keep in the fridge for 2 to 3 weeks.

Nutrition Facts

Per Serving: 53 calories; 1.6 7.5 2.7 0 171 Full nutrition

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Read all reviews 12
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This definitely is a very healthy hummus, but I must admit I still like garbanzo beans better. If you have a food processor, I'd recommend you use it rather than a blender. The drained garbanz...

very good taste

This was a nice hummus. I was surprised at how soft the black beans got. Like anything, you'll need to adjust to your taste with more/less tahini, garlic, cumin, etc. I tried it with kalamata ol...

I actually found this recipe in No Meat Athlete (by Matt Frazier). He gave the option of using 3tblsp of the reserved liquid from the canned bean instead of oil, so I followed that instruction. ...

So good! Next time I will use my food processor instead of the blender.

So, so easy and yummy!!

I did not have tahini so I used sesame seed oil.

Delicious, fast and easy! Even my picky boys love it. Thank you

This recipe was a nice change from regular hummus. The only thing I did differently was take out the tahini (we didn't have any) and swap it with equal amounts of additional olive oil with a bi...