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I have a real thing for hummus…and I haven’t found many versions that I don’t like. Garbanzo beans, cannellini beans, black beans, lentils, edamame, etc. They all taste great to me. The inspiration for this recipe comes from a delicious recipe by Whole Foods Market. If you like cilantro and lime then you might want to try this one. This recipe works great as a dip for raw veggies like sliced yellow and red bell peppers, cherry tomatoes, sliced cucumbers, or with pita or tortilla chips. It also works well as a sandwich spread to replace the mayo or as a taco topping.

Black Bean Hummus


  1. In a food processor, combine black beans, garlic, tahini, cumin, water, soy sauce, lime juice, sea salt and cilantro. Mix on medium/low speed for 2-3 minutes or until all ingredients are thoroughly blended and hummus mixture is smooth.
  2. Serve with your favorite crackers, pita bread, sliced raw veggies, etc. Fresh homemade hummus can be stored in a refrigerator for 2-3 days.
  3. Optional Garnishes: cooked black beans, diced red pepper, cilantro leaves, etc.

3 Responses

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  1. Juan Dutra

    I’m from Brazil, and every time I have to cook Mexican food, I realize I do the same at the end. I’m so happy that I can make it differently. I always do vegetables with cheese and other condiments, what is totally delicious, but I’m already tired of eating it.
    Looks delicious! ;-)

  2. @ Juan…thanks for visiting. I’m glad you like this idea. It works great with almost any type of bean.


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