This creamy Black Bean Hummus is a delicious take on classic hummus where black beans are used instead of chickpeas. This dip is a party favorite and can be served with tortilla chips, veggie sticks, or pita bread (vegan, gluten-free).
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About Black Bean Hummus
Black Bean Hummus is nothing but the classic chickpea hummus recipe made using black beans instead of chickpeas.
It is a great dip to serve for parties with nachos, pita chips, pita bread, or veggie sticks.
This creamy black bean hummus recipe is vegan and gluten-free and is loaded with protein, fiber, vitamins, and minerals. It keeps you full for a long time making it apt to include in your weight loss diet.
It is also creamier than traditional hummus.
My recipe serves 6 but you can easily double or triple the recipe.
Here are some more hummus recipes that you may like
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) – This is one of the most essential ingredients in this hummus. It makes the hummus creamier and gives it a very unique taste.
You can either make Tahini at home using roasted sesame seeds or use store-bought ones.
You can also replace sesame tahini with pumpkin seeds tahini.
Garlic – Fresh garlic cloves add a beautiful flavor and taste that is hard to match and is a must in a hummus recipe.
Others – You will also need freshly squeezed lemon juice, salt, red pepper flakes, and roasted cumin powder to make this easy black bean hummus recipe.
Replace lemon juice with lime juice for a tangier hummus.
How To Make Black Bean Hummus
Drain 1 can (16 oz) of black beans but make sure to reserve a little liquid.
Add
- 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
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 tablespoon of the reserved liquid from the beans, if desired, to make a looser dip.
Tip – You can add 1-2 ice cubes or a 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 some olive oil all over. Serve!
Variations
Spicy – If you prefer your hummus to be spicy, add a little cayenne pepper or hot red chili powder while blending.
Peanut Butter – If you don’t have tahini at hand or you want to give a twist to your black bean hummus, you can add low-sugar or sugar-free peanut butter. It gives a distinct flavor to the hummus.
Avocado – You can use avocado instead of olive oil and make your hummus creamier and healthier. Avocados will add a creamier texture to the hummus.
Artichoke – You can add artichoke hearts to the hummus while blending and it 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 for creaminess.
Yes, just skip adding tahini or replace it with peanut butter or any other nut butter for the nutty flavor.
Serving Suggestions
Black bean hummus can be served at room temperature or chilled.
You can serve this hummus the way you serve classic hummus. Serve it as a healthy snack or healthy appetizer with pita wedges, crackers, fresh veggies, tortilla chips, and steamed or fresh raw vegetables.
You can use Black Bean Hummus as a spread in sandwiches, open toast, or as part of Buddha bowls and serve as healthy breakfasts.
You can also include this healthy dip in your Mezze Platter or use a thinner version for salad dressings.
Storage Suggestions
This hummus will last 4-5 days in the refrigerator when stored in an airtight container.
You can freeze it for up to a month. Make the hummus and bring it to room temperature before storing it in an airtight, freezer-safe container.
It is better to use it within a week, but if you are freezing, store it in individual packs. When you want to eat, thaw it overnight in the refrigerator.
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Recipe Card
Easy 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!
Abby
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. 🙂