Black Bean Hummus

Adapted from Kai Restaurant at Sheraton Wild Horse Pass.
Photography By Sarah Seddon | May 15, 2008


Place first 10 ingredients (black beans through cumin) in a food processor and process until mostly smooth.

Drizzle with olive oil and process again until smooth.

Season with salt and pepper to taste.

Serve with flatbread or tortilla chips.

About this recipe

*Cipollini, the bulb of the grape hyacinth, looks like a flat, small onion and is used in Italian cooking. Find cipollini near the onions in high-end grocery stores or at McClendon’s Select. Substitute yellow onions if not available.

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  • 2 cups cooked black beans
  • 2 cups cooked garbanzo beans
  • 3 ounces cipollini*, peeled
  • 2 or 3 large garlic cloves, peeled
  • ¼ cup fresh basil leaves
  • ¼ cup fresh cilantro leaves
  • Juice of 2 lemons
  • Juice of 1 lime
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon cumin
  • 3 or 4 tablespoons olive oil
  • Salt and pepper
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