Black bean hummus

I saw a funny meme the other day that said, ‘why have we gotta scroll through someone’s whole life story to get to a recipe these days?’ LOL. I think it’s because to improve your SEO you should write longer blog posts! >< But it’s so true and I can definitely fall into the same trap sometimes, especially when there’s lots on my mind or if a recipe reminded me of something. So, this time I won’t be providing three thousand words on how I came across this hummus recipe – let’s just say thank you to Choices Markets for sending me a lovely gift basket, with the ingredients and inspiration for this healthy dip – and you won’t have to endure another two thousand words on The History of The Black Bean or how it reminds me of a family get-together back in 2009!

This hummus recipe is vegan, gluten-free and super quick to make. Enjoy!


Course Appetizer, Side Dish
By Georgina Stokes


  • 1 can black beans (save 4 tbsp of liquid from the can)
  • 1 clove garlic
  • 1/4 cup tahini
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • small pinch sea salt & pepper
  • drizzle of extra virgin olive oil


  1. Save 4 tbsp of liquid from the can of black beans

  2. Drain and rinse the remaining beans

  3. Blend together the reserved liquid with the black beans, tahini, cumin, lemon juice, sea salt and pepper using a blender

  4. Drizzle some extra virgin olive oil over and finish with a dash of cumin

  5. Enjoy with chopped vegetables or crackers, include as a dip in salads or spread in wraps or sandwiches

  6. If needed, store in an air-tight container in the fridge for up to one week, or the freezer for up to two months!

Recipe Notes

This recipe was originally created by The Choices Nutrition Team. Choices Markets is a British Columbia-based supermarket chain that is focused on natural, fair trade, specialty and organic food. 

Black bean hummus recipe
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