Delicious Black Bean Hummus Dip without Tahini

  • Servings: 6-8 servings
  • Prep time: ~ 10 minutes


  • 2 cans black beans rinsed and drained
  • 1/4 cup fresh lime juice
  • 5 or 6 sprigs (about 1/4 cup) fresh cilantro, plus more to garnish
  • 4 green onions sliced at white section
  • 2 large cloves garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon oregano and sage salt
  • 2 tablespoons avocado oil

Hummus is one of my favorite dips. Many other people do not think of hummus as a go to snack partially because of the distinct taste of Tahini (roasted sesame seeds.) More and more children are now allergic to sesame seeds and one friend just found out her son is still allergic to sesame seeds, eggs, and nuts, so I decided to make a black bean hummus without any possible allergens.

The recipe I used as a starting point called for Tahini so I made a sunbutter to substitute but did not use it because it tasted so good without it. This is one of the best hummus dips I have ever made or enjoyed at a restaurant! It is so creamy and would be the perfect addition to a 5 layer mexican layer dip. If you want the extra vitamin E and Phytosterols to lower your cholesterol, add a 1/4 cup of tahini or sunbutter. I would leave it as is though.

When you make hummus, you want to use freshly squeezed lime or lemon juice, a good oil like olive or avocado, fresh herbs or a fresh herb salt, and organic garbanzo/black beans for the taste as well as nutrients. Store bought brands taste good but have many unnecessary preservatives. We just got back from the beach and someone brought a huge tub of Sabra from Costco. I looked at the ingredients and knew I was possibly eating GMO soybean but was not as familiar with the potentially harmful additives Potassium Sorbate, Sodium Benzoate and Phosphoric Acid.

Of course, when I mentioned The Food Babe post and all the chemicals in the hummus another debate began about food. Don’t you just love those conversations with your mom! She does not agree these ingredients are that bad and does not believe organic is any better than conventional foods. As she is drinking a Diet Dr. Pepper with Sodium Benzoate and Phosphoric Acid, she states that there are not enough of these chemicals to do harm.

So I am asking you for your thoughts. How much is too much? Are we as consumers willing to pay more so companies will use fresh, real foods like lemon juice to add flavor instead of Phosphoric Acid? How much more are you willing to spend? Are you willing to buy quality instead of quantity so preservatives are not added to prevent mold or spoilage?

Luckily, we all have a choice and can decide what is truly important. And, you can change up recipes to make them perfect for your taste and your family. My kids do not love spicy foods so I chose chili pepper instead of cayenne. If you like spice, use cayenne or add some jalapeños or chipotle peppers. Use lemons instead of limes if you only have lemons. You can experiment or use the foods you have one hand or know you like more. Definitely add the cilantro even if you do not love it. It is so good for you!

Here are some food additives and preservatives you want to avoid in Hummus courtesy of the Food Babe:

  • Many brands add Potassium Sorbate as a food preservative to keep the hummus from molding or growing yeast. This ingredient has been known to cause skin allergies with prolonged use. Ever wonder why you can’t get rid of that eczema? This could be the culprit.
  • Sodium Benzoate is another preservative added to commercial hummus when combined with Vitamin C this can produce benzene that has been known to cause Leukemia and other cancers. It’s a small risk this may happen, but why should the consumer be put at risk in the first place?
  • Phosphoric Acid is a chemical added hummus to add a tangy or sour taste to the product. They use this inorganic chemical because it is cheaper than using real lemon juice. This chemical has been known to promote osteoporosis, leaching calcium from our bones. No thanks.


1) Rinse and drain the two cans of organic black beans. I let the beans sit for 15 minutes in a strainer to make sure all the liquid had drained off. Place them into the food processor. Cut off the roots of the green onions and slice the white section of the green onion and place in the food processor. Squeeze one lime to get 1/4 cup of juice and add it as well. (I zest the organic limes before squeezing to use in my simple syrup, grilled corn and so many other recipes.)

2) Blend the 2 cans of black beans, 1/4 cup fresh cilantro,  1/4 cup fresh lime juice, 4 green onion bottoms sliced, 2 large cloves garlic, 1 teaspoon ground cumin, 1/2 teaspoon chili powder (with kids use 1/4 teaspoon), and 1 teaspoon oregano and sage French Grey salt together in a food processor.  If you do not have Oregano and Sage French Grey salt, use 1/2 teaspoon of good kosher or sea salt and a handful of fresh oregano and sage leaves without the stems.

3) Taste to see if you need more chili powder or cilantro. Add one tablespoon at a time of the avocado oil to create a creamy hummus. Use olive oil if you do not have avocado.

3) Garnish the dip with cilantro. Toast some pita rounds with a little avocado oil, chili powder and paprika or use organic corn chips and fresh vegetables. I used cucumbers as well as organic corn tortilla chips.

Why you Want to Eat This!

Cilantro- Cilantro contains immune-boosting properties and detoxifies the body. It helps lower blood sugar levels and regulates insulin secretion. It is a powerful anti-inflammatory to help with arthritis. Cilantro is also a natural antiseptic. read more 

Lime Juice- Limes add so much flavor to our food and drinks but also cure many aligments. Limes are high in Vitamin C, flavonoids, citric acid, and limonin. They can clear the skin, improve digestion, and possibly cure prostate and colon cancer by removing the toxins in the organs. For centuries, people have used limes to cure scurvy and cholera. read more

Black Beans- Black beans help regulate blood sugars, are good for your heart and digestive health, as well as an excellent source of molybdenum, folate, fiber, tryptophan, manganese, protein, magnesium, and vitamin B1. read more

Oregano and Sage French Grey- Oregano is known for the Italian aroma as well as it?s medicinal properties. The herb has potent antioxidants, anti-bacterial properties and is packed with vitamin K, fiber, manganese, iron, calcium, vitamin E, and tryptophan. Maybe the tryptophan is the reason why you are tired after eating a huge slice of pizza.

Oregano contains the essential oils thymol and carvacrol which inhibit bacterial growth. Oregano can help with staph infections and Giardia, an intestinal infection found in stagnant water. In fact, research shows oregano is more effective at curing Giardia than the most commonly prescribed drug.

Sage is also known as a culinary and medicinal herb. Sage can strengthen your nervous system and memory as well as can sharpen your senses. In the past, people used sage to treat strains, swelling, ulcers, and throat infections due to it?s anti-inflammatory properties.


This recipe was adapted from this Epicurious post.

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