Black Bean Hummus

I’m not usually one to post dip recipes on the blog. However, after making this dip I knew it was worth sharing with you. This is a cupboard clean out recipe and one you all with absolutely love. (Just in case you missed it, we used to have a column called Cupboard Challenge, that we’ve renamed Cupboard Cleanout. These are recipes that are made only with the ingredients we have on hand. On a normal week, I’ll typically pick up a container of hummus from the store to save on time. But with a quick blend in the food processor, this black bean hummus can be made in 5 minutes flat.

Keep reading for the full recipe after the jump!

Black Bean Hummus

Servings: 6-8 side portions


  • 1 Can Organic Black Beans
  • 1/2 C fresh cilantro
  • 1/2 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 cloves of garlic minced
  • 1 tsp salt
  • 1 T extra virgin olive oil
  • Juice of one lemon
  • Additional salt and pepper, to taste


Drain can of black beans and place in food processor. Add minced garlic and seasonings. Blend and add olive oil and lemon juice. Salt and pepper below. I love to use this hummus on veggies or pita chips for a clean and protein packed snack.

Make it a meal. Use this dip to make a delicious vegan bowl!

Paired with quinoa and falafel, this vegan bowl is filling and absolutely delicious. (When we made this dish, one of us is a carnivore and the other is vegan.) Both of us loved this dish and were full by the end of the dinner.

Toppings to add to bowl: 

  • Arugula
  • Microgreens
  • Falafel
  • Salt and pepper
  • Diced tomatoes
  • Kalamata Olives
  • Cucumbers

Have any favorite dip recipes or vegan dishes?

We’d love to hear from you! Let us know in the comments below.




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