Black Bean Hummus

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. 

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


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


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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  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