Black Bean and Chickpea Hummus

Black Bean and Chickpea Hummus

JenStricklin77 0

"A tahini-free version of hummus using canned black beans and chickpeas. Serve with pita bread and your choice of fresh veggies."

Ingredients 10 m {{adjustedServings}} servings 83 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.
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Reviews 56

  1. 72 Ratings


Good recipe. I made 2 batches, one with curry and one without (sorta had to, because what do you with half a can of chickpeas). Vastly prefer the batch without the curry. I also followed the previous reviewers advice to limit water. Perfect texture.

Lea Gray

Instead of using curry, I substituted 1 tsp of cumin. I also added more garlic and lemon for a stronger flavor. It was one of the best hummus recipes I've ever tried!


I wouldn't quite call this hummus, exactly, but it certainly is delicious! I skipped the curry powder and water, doubled the garlic and added a bit more lemon juice than the original recipe called for. Great with pita bread, tortilla chips, Ritz crackers or rolled up in a tortilla with veggies as a southwestern wrap!