This creamy Black Bean Hummus is a delicious take on classic hummus where black beans are used instead of chickpeas. This vegan and gluten-free dip is a party favorite and can be served with tortilla chips, veggie sticks, or pita bread.
About This Recipe
Black Bean Hummus is nothing but the classic hummus dip 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.
The black bean Hummus recipe is vegan and gluten-free and is loaded with protein, fibers, 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.
Black Beans – Cooked black beans make the base of this recipe.
You can either buy a can or cook dried black beans in an instant pot using my easy recipe.
Extra Virgin Olive Oil – Use the best quality extra-virgin olive oil for the best tasting hummus.
Tahini – 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 the store-bought one.
You can also replace sesame tahini with pumpkin seeds tahini.
Garlic – Fresh garlic adds a beautiful flavor and taste that is hard to match and is a must in a hummus recipe.
Others – You will also need lemon juice, salt, red pepper flakes, and roasted cumin powder.
Replace lemon juice with lime juice for a tangier hummus.
How To Make Black Bean Hummus
Drain the 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 lemon juice, 1 teaspoon salt, ½ teaspoon cumin powder, and 1 teaspoon red pepper flakes to a blender or a food processor.
Process until combined, 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.
Check for salt and add more if needed.
Transfer to a bowl and garnish with red pepper flakes and drizzle some olive oil all over. Serve!
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 grinding and it turns out amazing.
Chipotle – Adding chipotle pepper powder 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 grinding. 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.
You can serve this hummus the way you serve classic hummus. Serve it with pita wedges, crackers, veggie sticks, tortilla chips, and steamed or fresh raw vegetables.
You can even use Black Bean Hummus as a spread in sandwiches, open toast, or as part of Buddha bowls.
You can also include it in your Mezze Platter or use a thinner version for salad dressings.
This hummus will last 4-5 days in the refrigerator when stored in an air-tight container.
You can freeze it for up to a month. Make the hummus and bring 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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Black Bean Hummus Recipe
- 16 ounce black beans (drained, reserve some liquid)
- 2-3 cloves garlic (peeled)
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice
- 1 teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 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, 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.
- Check for salt and add more if needed.
- Transfer to a bowl and garnish with red pepper flakes and drizzle some olive oil all over. Serve!