This black bean hummus is made with a few ingredients that are all naturally vegan and can be gluten free as well!

Hummus is a thing I love to use in many things. I naturally eat it with salads, with celery, on sandwiches, and more! But one day I had some leftover black beans from a recipe that I had made earlier in the week and decided to create a different type of hummus. Naturally I didn’t have any tahini on hands so I improvised and created my own tasty delicious and satiating recipe!

When I made it my friend tasted it and practically ate the entire thing within the span of 2 days. I made a huge batch of it lol.

But I’m glad that I got to enjoy and pass along this delicious and nutritious recipes. Normally I don’t do beans because my system doesn’t do beans (gas alert!). But if you can handle the legumes then have at it!

Here’s the Recipe:


2 cups of cooked black beans (slightly drained if you want a thicker consistency)

1/4 tsp of sea salt

Pepper to taste

1/4 tsp of cumin

A couple of pinches of Paprika & Cayenne Pepper

Juice of 1 lemon (or lime)

1 Tbsp of liquid braggs aminos (or soy sauce)

1-2 garlic cloves

2 Tbsp of melted coconut oil (unrefined)



Add all your ingredients to your food processor and pulse for 1 minute. Then add the coconut oil and pulse until your desired consistency. (Smooth for me) 😉


black bean hummus, black bean hummus without tahini, hummus without tahini

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