Black Bean Hummus Recipe
This creamy Black Bean Hummus is a delicious twist on the classic hummus, where black beans are used in place of chickpeas. This party favorite dip can be served with tortilla chips, veggie sticks, or pita bread. Make it using my easy recipe.
Here are some more hummus recipes: Roasted Sweet Potato Hummus, Savory Pumpkin Hummus, and Pumpkin Pie Dessert Hummus.
About Black Bean Hummus
Black Bean Hummus is a classic chickpea hummus recipe made using black beans instead of chickpeas.
It is a great dip for parties with nachos, pita chips, pita bread, or veggie sticks. Serve it at room temperature or chilled.
Ingredients
Black Beans – Cooked black beans make the base of this recipe. You can either buy a can or cook the beans at home in an Instant Pot.
Extra Virgin Olive Oil – Use the best quality extra-virgin olive oil for the best-tasting hummus. You can also replace it with other oils such as avocado oil, grapeseed oil, etc.
Tahini (Sesame Paste) is one of the most essential ingredients in this hummus. It makes the hummus creamier and gives it a unique taste.
You can make Tahini Paste at home using roasted sesame seeds or store-bought ones.
You can also replace sesame tahini with pumpkin seed tahini.
Garlic – Fresh garlic cloves add a beautiful flavor and taste that is hard to match, and they are a must in a hummus recipe.
Others – This hummus recipe also needs freshly squeezed lemon juice, salt, red pepper flakes, and roasted cumin powder.
Replace lemon juice with lime juice for a tangier flavor in your hummus.
How To Make Black Bean Hummus
Drain 1 (16 oz) can of black beans, reserving a little liquid.
Add the following ingredients to a blender or a food processor.
- 16 oz drained black beans
- 2-3 cloves of garlic (peeled)
- 4 tablespoon tahini
- 4 tablespoon extra virgin olive oil
- 4 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
Process until combined (3-4 minutes), scraping down the sides of the blender as needed.
If desired, add 2-3 tablespoon of the reserved liquid from the beans to make a looser dip.
Tip: Add 1-2 ice cubes or 1 tablespoon of ice-cold water while blending to make fluffier hummus.
Check for salt and lemon juice, and add more if needed.
Transfer to a bowl, garnish with red pepper flakes, and drizzle olive oil. Serve!
Variations
Spicy – If you prefer your hummus spicy, add a little cayenne pepper or hot red chili powder while blending.
Peanut Butter – If you don’t have tahini or want to add a twist to your hummus, try using low-sugar or sugar-free peanut butter. It gives a distinct flavor to the hummus.
Avocado – You can use avocado instead of olive oil to make your hummus creamier. Avocados will add a creamier texture to the hummus.
Artichoke – You can add artichoke hearts to the hummus while blending, which turns out amazing.
Chipotle – Adding chipotle pepper powder or fresh chipotle peppers to the hummus is a wonderful combination.
Chickpeas – You can use a mix of black beans and chickpeas (garbanzo beans) to make the hummus. Take equal parts of black beans and chickpeas and make this outstanding dish.
Jalapeno – Add finely chopped Jalapeno pepper to the black bean mix while blending. It makes the hummus more delicious and light.
Others – You can also add roasted red peppers, fresh cilantro, fava beans, sun-dried tomatoes, etc to this recipe. Replace fresh garlic with roasted garlic for sweeter and more complex flavors.
Frequently Asked Questions
The primary difference between bean dips and bean hummus is that bean dips get their creaminess from sour cream or other dairy products like Cojita cheese, etc., whereas hummus uses tahini.
Yes, skip adding tahini or replace it with peanut butter or other nut butter for the nutty flavor.
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Black Bean Hummus Recipe
Equipment
- Blender
Ingredients
- 16 ounces black beans
- 2-3 cloves garlic (peeled)
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice (or to taste)
- 1 teaspoon salt (or to taste)
- ½ teaspoon roasted cumin powder
- 1 teaspoon red pepper flakes
Instructions
- Drain the black beans but make sure to reserve a little liquid.
- Add black beans, garlic, tahini, olive oil, lemon juice, salt, cumin powder, and red pepper flakes to a blender or a food processor.
- Process until combined (3-4 minutes), scraping down the sides of the blender as needed.
- Add 2-3 tablespoons of the reserved liquid from the beans, if desired, to make a looser dip.
- Tip – You can add 1-2 ice cubes while blending to make fluffier hummus.
- Check for salt and lemon juice and add more if needed.
- Transfer to a bowl and garnish with red pepper flakes and drizzle some olive oil all over. Serve!
Absolutely delicious 😋❤️
I had a lot of extra black bean cans and wanted to do something different! This was so delicious! Thanks for such a great recipe that uses pretty basic pantry staples. I literally put it together in less than 20 minutes (my lemon juicing skills are poor!) And it’s finger licking good. 🙂