Using home-cooked black beans?

You can. Measure 15 oz on a kitchen scale, including a small amount of the cooking liquid. Put all the ingredients in the food processor together and blend, without doing the separate liquid blend first. The cooking liquid gives you the same option to thin the hummus.

Freezing black bean hummus?

Freeze it flat in freezer bags, then store the bags upright, or use an airtight freezer-safe meal prep container for up to 3 months.

How long does black bean hummus last?

Store it in an airtight container in the fridge for up to 4 days.

What about making this in a blender?

I haven't tried this hummus in a blender, so I can't promise the same result. A high-powered blender like a Vitamix might be needed to move the thick bean mixture, with the tamper pushing it toward the blades. A standard blender can leave some of the mixture sitting above the blade instead of pulling it through. I use a food processor for this recipe.

What should I serve with black bean hummus?

Tortilla chips and crackers work, as do snap peas, carrot sticks, celery sticks, bell pepper slices, cauliflower florets, and broccoli florets. It also fits into a Buddha bowl or taco salad, where the hummus can take the place of a thicker dressing.

Black Bean Hummus with Lime and Tahini

By Lucas MorganOct 10, 2026

Prep

5 min

Total

5 min

Servings

Level

Easy

Jump to recipe

Black bean hummus gets its smooth texture when I blend the reserved bean liquid with tahini and olive oil before the beans go in, and I make it for a quick snack with lime, garlic, cumin, coriander, and cayenne in the processor.

I run the liquid base on low for the full minute before adding the beans. It should look smooth and frothy at that point, even though the finished dip is still a few blends away. That early blend gets the tahini moving through the liquid, and the beans then have something loose enough to catch in the blade once they go in.

A 7-cup food processor with a steel S blade gives me room to get the paste moving around the bowl, and with home-cooked beans I weigh 15 oz, including a small amount of cooking liquid, then blend everything together from the start. I add more cayenne when I want more heat, since that's the part I tend to adjust.

Serve it right away with fresh vegetables or pita chips. The dip also works spread on sandwiches and wraps, including pitas, where it stays put better than a loose dressing. For a bowl meal, I add it to a macro bowl as a salad dressing.

Why you'll love this recipe

Blending the liquid base first gets it frothy before the beans go in, and the finished dip comes out smooth.
The processor runs for three full minutes total, with a scrape halfway through to pull the thicker paste off the bowl.
Canned black beans work here, and their reserved liquid gives you a built-in way to loosen the dip.
Lime shifts the flavor away from standard chickpea hummus, while cumin and coriander join cayenne for a Southwestern edge.
Home-cooked beans fit the method too, as long as you weigh 15 oz with a small amount of cooking liquid.
It takes 5 minutes from start to finish, using one food processor and a spatula.

Instructions

Add 2 tablespoons reserved black bean liquid, the garlic, olive oil, tahini, lime juice, cumin, ground coriander, salt, and cayenne to a 7-cup food processor fitted with a steel S blade. Blend on low speed for 1 full minute, until smooth and frothy.

Add the 15 oz black beans. Blend on high speed for 1 minute, then scrape down the sides with a spatula.

Blend for 1 additional minute, until smooth and creamy. Add extra reserved black bean liquid if you want thinner hummus.

Serve immediately, or store for later.

FAQ

Add extra reserved black bean liquid after blending. Use liquid from the can or cooking liquid from home-cooked beans, then blend again until the hummus has the thickness you want.

5 Minute Black Bean Hummus with Lime and Tahini

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Snacks & Appetizers Sauces & Dips Vegetarian Vegan American Quick Meals

Black Bean Hummus with Lime and Tahini

Name: Black Bean Hummus with Lime and Tahini
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 15 oz cooked black beans (from a can, liquid reserved); 2 tablespoons reserved black bean liquid (or cooking liquid); 1 clove garlic (minced); 2 tablespoons olive oil; 2 tablespoons tahini; 2 tablespoons lime juice; 0.5 teaspoon cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon salt; 0.25 teaspoon cayenne (add more for heat)

By Lucas MorganOct 10, 2026

Prep

5 min

Total

5 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Blending the liquid base first gets it frothy before the beans go in, and the finished dip comes out smooth.
The processor runs for three full minutes total, with a scrape halfway through to pull the thicker paste off the bowl.
Canned black beans work here, and their reserved liquid gives you a built-in way to loosen the dip.
Lime shifts the flavor away from standard chickpea hummus, while cumin and coriander join cayenne for a Southwestern edge.
Home-cooked beans fit the method too, as long as you weigh 15 oz with a small amount of cooking liquid.
It takes 5 minutes from start to finish, using one food processor and a spatula.

Ingredients

Servings4

•15 oz cooked black beans (from a can, liquid reserved)
•2 tablespoons reserved black bean liquid (or cooking liquid)
•1 clove garlic (minced)
•2 tablespoons olive oil
•2 tablespoons tahini
•2 tablespoons lime juice
•0.5 teaspoon cumin
•0.5 teaspoon ground coriander
•0.5 teaspoon salt
•0.25 teaspoon cayenne (add more for heat)

Instructions

1
Add 2 tablespoons reserved black bean liquid, the garlic, olive oil, tahini, lime juice, cumin, ground coriander, salt, and cayenne to a 7-cup food processor fitted with a steel S blade. Blend on low speed for 1 full minute, until smooth and frothy.
2
Add the 15 oz black beans. Blend on high speed for 1 minute, then scrape down the sides with a spatula.
3
Blend for 1 additional minute, until smooth and creamy. Add extra reserved black bean liquid if you want thinner hummus.
4
Serve immediately, or store for later.

FAQ

Add extra reserved black bean liquid after blending. Use liquid from the can or cooking liquid from home-cooked beans, then blend again until the hummus has the thickness you want.