Black Bean Hummus

The smooth texture of black beans and the more crisp texture of chickpeas combine to make the best hummus ever!

It’s dead simple to make and will be a staple at every party.

Black Bean Hummus
Prep time
Total time
Recipe type: Appetizer
Serves: 4
  • 1 x 19 oz. can black beans, drained and rinsed
  • 1 x 19 oz. can chick peas, drained and rinsed
  • ¼ cup tahini
  • ⅓ cup lime juice
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt (or less to taste)
  1. Combine all ingredients into food processor and blend until smooth.
  2. Transfer to a serving bowl and cover with plastic wrap. Let sit in fridge for at least one hour to let the flavours meld.
  3. Serve with gluten-free vegan pita or rice crackers.




  1. Linda says

    Hi! I love your site and recipes — want to give this one a try, but I have a sensitivity to garlic. I know nothing can really substitute garlic (I can’t have the powder or salt either), but am wondering what you think a bit of onion might do to the taste. Thanks!

    • says

      I think a bit of onion might do the trick for sure. On the topic of garlic though, when my husband Levi had to omit garlic from his diet we were told that elephant garlic would be tolerable because it’s actually not related to garlic. We gave it a try with Levi and he didn’t have any reaction to the elephant garlic. I don’t know if you’ll have success or react to the elephant garlic, but something to maybe look into and research for yourself too.

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