The Bodacious Bean/Week 2- Black Bean Hummus

Welcome back for another installation of The Bodacious Bean. This week’s recipe is a flavorful Black Bean Hummus.

Black Bean Hummus

Yeah, we eat hummus here in the South. It’s even one of my daughter’s favorite foods. She’s a rare and complicated child though. Well, not that complicated. It certainly makes our lives easier when she’s up for trying new things and settles on a few that we enjoy regularly too. What’s complicated about that?

 Making  hummus is easy as, well … hummus. This recipe replaces the usual chickpea (or garbanzo bean) with yummy black beans. It’s tasty and spicy and garlicky and … you fill in the blank after you try it.

Basically, mix all of the ingredients in a food processor until smooth. That’s it. Serve this Black Bean Hummus with celery, carrots, pita chips, pita bread, or your favorite chip or cracker. I really like it on celery. A bunch.

One note, this recipe makes about 4 cups. That’s a lot of hummus, so you can easily half the recipe, or third it, or fourth it. Whatever you like, just make it. It’s good stuff, y’all.


Black Bean Hummus
Prep time
Total time
An easy homemade hummus packed with flavor.
Serves: Makes about 4 cups.
  • 2 – 15 ounce cans black bean, drained
  • ¾ cup tahini (sesame seed paste)
  • ½ cup fresh cilantro, packed
  • 1 cup diced sweet onion
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons soy sauce
  • ¼ cup lemon juice
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • Salt & Pepper to taste (I used ¼ teaspoon of each)
  1. In a food processor combine all ingredients until smooth. Salt and pepper to taste. Serve.
*FYI – My standard size food processor was pushed to the max. So if you have a smaller food processor or appetite, you may consider reducing recipe, although this hummus is too good to only make a small amount – just wanted you to be aware.