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A serving bowl of black bean hummus with sun-dried tomatoes and basil.

Black Bean Hummus with Sun-dried Tomatoes and Basil

  • Author: Jamie Monkkonen
  • Total Time: 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan


Hearty and creamy, this is the BEST Black Bean Hummus recipe made with sun-dried tomatoes and tahini. This twist on traditional hummus is healthy, wholesome, and full of flavor. A dip that goes great with crackers, pita, chips, and fresh veggies.


  • 1 15-ounce (400g) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)⁠
  • ¼ cup (60 ml) water⁠
  • ¼ cup (60 ml) Tahini⁠
  • 1/3 cup sun-dried tomatoes, packed in oil (50 grams)⁠
  • ¼ cup packed fresh basil (1 tablespoon dried)⁠
  • 1 tablespoon (15 ml) olive oil⁠
  • Juice from ½ medium lemon (about 1 tablespoon)⁠
  • ¼ tseaspoon salt⁠


  1. Place all ingredients in a food processor.
  2. Blend until smooth.⁠ That's it!


Storage: Store in an air-tight container for up to 4 days in the refrigerator. To freeze: Simply place it in a freezer-safe container and freeze for up to 3 months. To thaw, place in the refrigerator for 24 hours. Stir before serving.

Equipment: A high-speed blender can be used in place of a food processor.

  • Prep Time: 10
  • Category: Snack, Side, Appetizer, Lunch
  • Method: No cook
  • Cuisine: American

Keywords: black bean hummus, hummus recipe