Black Bean Hummus

Black Bean Hummus

Confession: I’ve eaten hummus with a spoon.

And while I’m at it, I’ve also eaten black beans right out of the can.

I’m admitting these things because this is a safe space, but mainly because we’ve got a delicious recipe that combines these two wholesome foods: black bean hummus.

Hummus should be a staple in any healthy household: Its smooth, creamy consistency and flavorful goodness make it a nourishing alternative to condiments like cream cheese or mayo.

You can make hummus in many variations, including avocado, white bean and roasted bell pepper, and now, this black bean version!

Black beans have a soft, yet hearty consistency that blends well with lemon juice, garlic, and tahini to create a savory spread that’s lower in calories and fat and contains much more fiber than its chickpea-centric cousin.

Bonus: Throw all the ingredients in a food processor, blend and eat. No actual cooking required. Easy, chick-peasy!

Given the carb content of beans, we suggest serving this rich black bean hummus with vegetables such as celery, bell pepper, or jicama, or use it as a sauce for a lettuce-wrapped sandwich.

But most importantly, get creative! Prefer white hummus? Sub in great northern beans. Don’t like black beans? Use pinto. (You get the idea.)

This creamy, spreadable Black Bean Hummus is made with tangy tahini, savory black beans, fresh lemon juice, and a touch of cayenne pepper.

black bean hummus
5 from 3 votes

Black Bean Hummus

This creamy, spreadable Black Bean Hummus is made with tangy tahini, savory black beans, fresh lemon juice, and a touch of cayenne pepper.

Course Snack
Cuisine Mediterranean
Prep Time 15 mins
Cook Time 0 mins
Total Time 2 hrs 15 mins
Servings 6 servings, about ¼ cup each
Calories 96 kcal
Author Beachbody


  • 1 (15-oz.) can black beans drained, rinsed (reserve liquid)
  • ¼ cup low-sodium organic vegetable broth
  • 3 Tbsp. tahini (sesame butter)
  • 3 cloves garlic coarsely chopped
  • 2 Tbsp. fresh lemon juice
  • Sea salt or Himalayan salt to taste; optional
  • Ground cayenne pepper to taste; optional


  1. Place beans, broth, tahini, garlic, and lemon juice in food processor (or blender). Pulse until smooth. If hummus is too thick add 1 Tbsp. reserved liquid at a time until hummus is desired consistency.
  2. Season with salt and cayenne pepper if desired.
  3. Refrigerate 1 to 2 hours to allow the flavors to blend.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Black Bean Hummus
Amount Per Serving (0.25 cup)
Calories 96 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 303mg13%
Carbohydrates 11g4%
Fiber 4g17%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Legume/Tuber Carb

P90X3 Portions
1 Carb
½ Fat

Body Beast Portions
1 Starch
½ Fat

Container Equivalents
1 Yellow
½ tsp.

2B Mindset Plate It!
An FFC as part of breakfast, lunch or a snack(tional).

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photos by Kirsten Morningstar