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Black Bean Hummus

black bean hummus 1

Middle East meets Southwest in this simple, versatile black bean hummus that comes together in just minutes. Use it as a dip or as part of a seven layer appetizer. Spread it on burritos, tostadas and nachos. Or use it to top off a salad or baked potato!

I’ve never met a hummus I haven’t liked, and this one is near and dear to my heart. I took my favorite hummus recipe and my favorite salsa recipe, and married them with a big, delicious helping of black beans. The first batch didn’t even last twelve hours at my house! And it probably won’t last long at yours either.

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The ingredients are fresh and tasty, and lend themselves well to not only dip, but a wide variety of other dishes as well. Spread it on tortillas, tostadas, nachos, toast…whatever you like. Use it on a salad or on a baked potato, or even as the filling in a meatless enchilada. The sky is the limit!

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Black Bean Hummus

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Prep Time: 5mn
Cook Time: N/A
Total Time: 5mn


  • 30 oz can cooked black beans
  • 2 tbsp olive oil
  • 4 tbsp lime juice (about 2 medium limes)
  • 2 cloves garlic
  • 1 tsp salt
  • 2 tsp cumin
  • 3 tbsp fresh cilantro
  • 1/2 red onion
  • 1/4 of a fresh jalapeño (optional)
Need to convert the measurements? Click here!


  1. Puree all ingredients in a food processor.
  2. Garnish with red onions, tomatoes and cilantro,
  3. Serve with tortilla chips or fresh veggies.

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