Black Bean Hummus with Corn Salad Topping

Black bean hummus in a white bowl topped with corn salad, surrounded by chips and avocado

5 from 2 reviews

Smooth, creamy Black Bean Hummus topped with an irresistible corn salad.  Perfect for a healthy party appetizer!



For the Black Beans

  • 1 pound dried black beans, rinsed and sorted (see notes if using canned)
  • 6 cups water


For the Hummus

  • 2 ¼ cups cooked black beans (see note about using canned beans)
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne


For the Corn Salad

  • ¾ cup cooked black beans (see note about using canned beans)
  • ¾ cup corn (frozen, canned, or fresh)
  • ¾ cup diced red bell pepper
  • ¼ cup chopped cilantro
  • 1 jalapeno, seeded and diced (leave seeds in if you want it spicy)
  • 2 tablespoons diced sweet or yellow onion
  • ½ of an avocado, diced
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Freshly ground black pepper


Garnish: crumbled cotija cheese, chopped cilantro

For Serving:  toasted pita bread, naan, crackers, or vegetables


To Cook the Dried Black Beans (see note if using canned)

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes. (This cook time will make them very soft — perfect for hummus).
  3. When cooking is complete, use a natural release.
  4. Drain and rinse the beans with cold water.

To Make Hummus

  1. Place 2 1/4 cups of the cooked beans in the bowl of a food processor.  Add olive oil, tahini, lemon juice, garlic, cumin, coriander, salt, and cayenne.
  2. Blend until mixture is very smooth, about 4-5 minutes, stopping to scrape it down a couple of times if needed
  3. Transfer mixture to a bowl or serving dish.  Top with Black Bean and Corn Salad.  
  4. Garnish with a sprinkle of crumbled cotija cheese and chopped cilantro.   Serve with toasted pita bread or naan, crackers, or vegetables.
  5. Store leftover hummus covered in the refrigerator for up to a week.

To Make Black Bean and Corn Salad

  1. Add ¾ cups black beans, corn, red bell pepper, cilantro, jalapeno, onion, avocado, and garlic in a bowl and toss to combine.
  2. In a jar, combine lemon juice, olive oil, cumin, salt, and pepper.  Pour over the black bean mixture and stir to combine.
  3. Store in refrigerator until ready to use.


  • 2 (15 oz) cans of black beans can be used for this recipe instead of the homemade.  Plan on blending a bit longer to achieve an ultra-smooth hummus.
  • You will only use 3 cups of home-cooked beans for this recipe.  Store leftover black beans in the fridge for another use or freeze for another day.
  • Hummus can also be prepared in a high-powered blender.  Be sure and scrape the sides a few times to make sure everything gets well incorporated.
  • Use a good quality brand of tahini.  Soom is my favorite.  
  • Use roasted garlic if you don’t like a strong garlic flavor.  You can roast it yourself, or check your grocery store’s olive bar for already roasted garlic cloves.
  • If you won’t be eating the entire batch of hummus and salad in one sitting, store them separately in the fridge.  Also, add avocado to the salad right before serving so it doesn’t brown.
  • Hummus freezes very well.  Freeze flat in a freezer-safe bag or portion it in ice cube trays if you only use a little hummus at a time.  The salad will not freeze well.

Keywords: Black Bean Hummus, Instant Pot Hummus, Healthy Appetizer