Black Bean Hummus

Black Bean Hummus | ChopChop


Hummus is traditionally made with chickpeas, but now that we’ve tried it with black beans we might like this velvety rich version even better. Pack some into a small container and try it in your lunchbox with carrot sticks and celery, or be daring and pair it with cheese or turkey in a sandwich. 

Hands-on time: 15 minutes
Total time: 15 minutes
Makes: 8 Servings

Kitchen Gear: 

Can opener
Colander or strainer
Measuring spoons
Food processor (adult needed)
Rubber spatula
Serving bowl or lidded container


(15-ounce) can black beans, drained and rinsed
2 tablespoons
tahini (sesame seed paste)
garlic clove, chopped
2 tablespoons
fresh lime or lemon juice
2 tablespoons
cold water
1⁄2 teaspoon
ground cumin
1⁄8 teaspoon
cayenne pepper (if you like it spicy)


  1. Put all the ingredients in the bowl of the food processor fitted with a steel blade and process until smooth. Now taste it. Does it need more lime or lemon juice? More salt or spice? If so, add it and taste again.
  2. Using the spatula, scoop the dip into the serving bowl or lidded container.
  3. Serve right away or cover and refrigerate up to 5 days.


When you add the beans, add one or more of these:

  • 4 tablespoons chopped fresh parsley, cilantro, or basil leaves
  • Grated zest of the lime or lemon you’re using
  • 1 teaspoon chopped jalapeño peppers or hot sauce