Black Bean Jalapeño Hummus with Lime and Cilantro

Black bean jalapeño hummus is a smooth, savory dip made by blending black beans with tahini, lime, garlic, and fresh chile. It is a Southwestern-inspired variation rather than a traditional chickpea hummus, and it works well with tortilla chips, vegetables, or as a spread in wraps.

Ingredients

2 cans black beans, 15 ounces (425 g) each, drained and rinsed (about 3 cups or 510 g drained)
¼ cup (60 ml) tahini, stirred well
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving if desired
1 small jalapeño, about ½ ounce (15 g), stem removed and roughly chopped; remove the seeds and ribs for less heat
1 medium garlic clove, peeled
½ teaspoon ground cumin
½ teaspoon fine salt, plus more to taste
¼ teaspoon freshly ground black pepper
2–4 tablespoons (30–60 ml) cold water, as needed
2 tablespoons (8 g) chopped fresh cilantro, optional

Instructions

Drain the black beans in a colander and rinse under cool running water until the water runs mostly clear. Shake off excess water. This removes some of the canning liquid and helps keep the dip from tasting overly starchy or salty.
Add the tahini and lime juice to a food processor. Process for about 20 seconds, scraping down the bowl once, until the mixture looks creamy and slightly lighter. Starting with the tahini and acid helps loosen the sesame paste before the beans go in.
Add the drained beans, olive oil, jalapeño, garlic, cumin, salt, and black pepper. Process for 45–60 seconds, stopping once or twice to scrape the sides and bottom of the bowl. Blend until the mixture is mostly smooth; the black bean skins may leave a little texture.
With the processor running, add cold water one tablespoon (15 ml) at a time. Process for 10–15 seconds after each addition, stopping when the dip is creamy and easy to scoop. You may need only 2 tablespoons (30 ml), depending on how moist the beans are.
Taste and adjust. Add more lime juice for brightness, a pinch of salt if the flavors seem flat, or a small amount of extra jalapeño for more heat. If adding more chile, blend briefly and taste again before adding more.
Transfer the hummus to a serving bowl. Fold in the chopped cilantro if using, or scatter it over the top. Finish with a little olive oil, if desired, and serve right away or refrigerate until ready to serve.

Tips

Control the heat: Jalapeños vary considerably in spiciness. Removing the pale ribs and seeds usually makes the dip milder, but taste a small piece of the chile before deciding. Add it gradually rather than blending in a whole extra pepper at once.
Use a processor for the smoothest result: A high-powered blender also works, but may need more frequent scraping and a little extra water. Avoid adding all the water at once; a thin hummus is harder to correct than a thick one.
Adjust the tahini: Tahini can taste bitter if it is old or poorly stirred. Mix the oil back into the jar before measuring. If tahini is unavailable, use smooth, unsweetened sunflower-seed butter; it changes the flavor but still gives the dip a creamy texture.
Keep the color appealing: Black beans make the dip a deep purple-brown, and lime or cilantro may darken slightly as it sits. A fresh squeeze of lime and a little chopped cilantro just before serving brighten the appearance and flavor.

Serving Suggestions

Serve the hummus with tortilla chips, pita, sturdy crackers, or sliced bell peppers, cucumbers, carrots, and jicama. It is also useful as a spread for wraps and sandwiches: pair it with grilled vegetables, lettuce, tomato, or sliced avocado. For a snack board, arrange it alongside corn chips, radishes, and a bowl of salsa. Keep the dip chilled until serving, and set out only the portion you expect to eat so the rest stays cold.

Variations

For a smoky version, blend in ½ teaspoon (2 g) smoked paprika or one chipotle pepper in adobo, starting with a small amount because chipotle adds both heat and a strong smoky flavor. For a milder dip, use half a jalapeño with its ribs and seeds removed, or replace it with ¼ cup (35 g) diced roasted red bell pepper; the result will be sweeter and less spicy.

You can replace the cilantro with 2 tablespoons (6 g) chopped flat-leaf parsley for a cleaner, less herbal finish. For a more pronounced lime flavor, add ½ teaspoon finely grated lime zest at the end. If you do not have tahini, smooth unsweetened sunflower-seed butter is a practical substitute; peanut butter is possible but gives the dip a noticeably nutty, less hummus-like taste.

Storage and Reheating

Transfer leftover hummus to a clean, airtight container and refrigerate within 2 hours of preparation. It keeps for 3–4 days refrigerated. The surface may darken slightly, and the dip may thicken as it chills; stir it before serving and loosen with a teaspoon or two of water or lime juice if needed. This is a cold dip, so reheating is not necessary.

For longer storage, freeze it in a freezer-safe airtight container for up to 2 months, leaving a little room for expansion. Thaw overnight in the refrigerator, then stir or briefly reprocess until creamy. Freezing can make the texture a little grainier, so add a small splash of water or olive oil while mixing. Do not leave the hummus at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is black bean hummus made with chickpeas?
No. This version uses black beans instead of chickpeas, so it has a deeper, earthier flavor and a darker color. It keeps the familiar hummus-style combination of tahini, garlic, citrus, and olive oil.

Can I make it without tahini?
Yes. Use smooth, unsweetened sunflower-seed butter in the same quantity, or omit the tahini and add water a teaspoon at a time to reach a dip-like consistency. Without tahini, the flavor is less rich and sesame-like.

How can I make the dip less spicy?
Remove the jalapeño’s ribs and seeds, use only half the pepper, or replace it with roasted red bell pepper. If the finished hummus is too hot, blend in a few more rinsed black beans and a little extra tahini or olive oil to soften the chile flavor.

Can I make black bean jalapeño hummus ahead?
Yes. Make it up to 2 days ahead and keep it covered in the refrigerator. The flavors meld as it rests, but the dip may thicken; stir in a little cold water or lime juice just before serving.

Why is my hummus grainy or too thick?
Black bean skins can leave more texture than chickpea skins, particularly in a small or less powerful food processor. Process longer, scrape the bowl, and add cold water one tablespoon at a time. For the smoothest texture, make sure the beans are thoroughly drained and the tahini is well stirred.

Can I use dried black beans?
Yes. Cook them according to the package directions until fully tender, then drain and cool them before blending. Measure about 3 cups (510 g) cooked beans for this recipe; beans that are still firm will make a rough, dry dip.

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