Black Bean Hummus with Sun-dried Tomatoes and Basil

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

5 from 2 reviews

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.


Units Scale
  • 1 15-ounce (400g) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) Tahini
  • 1/3 cup sun-dried tomatoes, packed in oil (50 grams)
  • 1/4 cup packed fresh basil (1 tablespoon dried)
  • 1 tablespoon (15 ml) olive oil
  • Juice from 1/2 medium lemon (about 1 tablespoon)
  • 1/4 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.

Keywords: black bean hummus, hummus recipe