Black Bean and Chickpea Hummus Recipe -
Black Bean and Chickpea Hummus Recipe
  • READY IN 10 mins

Black Bean and Chickpea Hummus

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins

    10 mins


  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 More Reviews

Most Helpful Positive Review
Oct 06, 2007

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.

Most Helpful Critical Review
Oct 25, 2010

I agree with some others; this isn't exactly hummus. However, I gave it a go because I really liked the idea of using blacks bean and yogurt. I found the consistency somewhat waning, and the yogurt taste distracting. I think I will try this again for sure because I love the idea of it, but I'll probably play around with the olive oil (i.e add much more and not use yogurt).

Jul 07, 2008

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!

Mar 15, 2008

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!

Jul 23, 2007

I enjoyed this hummus. I left out the water because I like mine thicker and added a little more garlic. Turned out really well, will be making again.

Aug 16, 2008

We used full cans of both black beans and chickpeas so we doubled everything else. I made this for my family and everyone loved it!

Dec 17, 2009

Oh my this is my new favorite bean dip/spread/hummus!! Absolutely wonderful! The only change I made was to leave out the olive oil, use less water, double the garlic and left out the curry. My daughter loved it as well and it made a great dip for a healthy evening snack with lowfat pretzels. We will try it on bread for sandwiches tomorrow. We WILL be making this one often!! Simple, inexpensive, healthy and delicious! A definite winner in my book!

Feb 08, 2008

I made this last night for a late evening snack and followed it to the letter. My husband and I loved it! DH suggested it would be good as a sandwich spread when making wraps. I think I know what I'm doing with the leftovers!


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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