Black Bean Hummus

This black bean hummus is perfectly savory and utterly delicious. Perfect with chips or veggies, it’s a great appetizer or easy lunch.

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Hey friends!

I’m popping in today with a quick and easy recipe that I love.

My cousin Natalie H. served this hummus to us when we stayed at her house for a family reunion last winter.

I fell head over heels.

I’ve made at least a half dozen or more times since she shared it with me. Each time tweaking it just slightly.

I’ve made a lot of hummus in my day. But this black bean hummus is special with its slight southwestern flare, thanks to the lime, cumin, and oregano flavor. It just makes my heart sing.

AND most traditional hummus recipes have tahini in them, but this one doesn’t my friends.

That’s right. Just basic ingredients all of which you should recognize.

How to make Black Bean Hummus

It’s easy, it really is.

I make this hummus with the food processor attachment that fits on my Bosch mixer; it’s the perfect size.

Even though it’s named black bean hummus, you will actually need both black beans AND garbanzo beans (a.k.a. chickpeas) in this recipe.

First drain the beans and rinse them well. You don’t want any nasty gelatin-y stuff going in the hummus.

Then add all the ingredients to the food processor and blend until smooth. Easy peasy lime squeezy. Make sure they are fresh limes. It will make all the difference in the flavor.

What to serve with it

My favorite way to eat this black bean hummus is with red bell peppers. For some reason they pair perfectly with the flavor of the hummus and I can’t get enough.

I also serve it with corn tortilla chips, pita chips, pretzel crisps, cucumbers, baby carrots, and other sliced vegetables.

If you can’t wait to find toppings, just dig right in with your spoon. I’m telling you, once you start you won’t be able to stop.

Recipe Source: adapted from a recipe shared with me by Natalie H.

All images and text ©The Cook’s Treat

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