Black Bean Hummus

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This black bean hummus is absolutely delicious and served with warm pita bread, crisp veggies, and crunchy tortilla chips! Not only is it packed with plant-based protein, but it’s zingy, tangy, and perfect as a dip, appetizer, or healthy snack.

If you love it, why not try this Edamame Hummus or this Easy Hummus?

Why You’ll Love It

I’ve been loving this black bean hummus recipe as a change from my usual, old-school chickpea hummus. 

It’s tangy and vibrant without being bitter and contains an impressive amount of healthy protein! Plus, it’s all made right in the blender for easy clean-up.

This recipe is also ready in minutes, super creamy, and contains a hefty dose of healthy fat. 

Now, that’s a spread I can get on board with.

Ingredients You’ll Need

  • Black beans: These beans are packed with protein, vitamins, and minerals. I normally use canned beans as they’re easier to work with.
  • Garlic cloves: Create a perfectly balanced, savory flavor. Use fresh cloves for extra spice and zest.
  • Tahini: Smooths the overall texture of the hummus and makes everything rich, thick, and earthy.
  • Olive oil: For a hit of healthy fat that balances the bitterness of the tahini.
  • Lemon juice: I recommend using fresh lemon juice.
  • Cumin, smoked paprika, and chili powder: The cumin adds a rich and spicy flavor, while the smoked paprika and chili powder bring heat.
  • Fresh cilantro or parsley: To add a touch of freshness.

Using dry beans: If using dried beans, use ¾ cup of dried black beans. Rinse and soak overnight or for at least 8 hours. Drain and rinse the soaked beans and cook for 1.5 hours, until tender. Once cooked, drain, let them cool, and prepare the hummus in the same way as if using canned black beans.

Laid out ingredients in a table: black beans, lemon juice, evoo, garlic, cumin, tahini, smoked paprika.

How to Make Black Bean Hummus

Step-by-step overview. Full ingredients and instructions are in the recipe card below.

Blend the ingredients (minus the spices): In a food processor, combine the black beans, garlic, tahini, olive oil, lemon juice, and a pinch of salt (photo 1). Blend until everything is smooth. You might need to scrape down the side of the food processor a couple of times.

Add the spices: Put the ground cumin, salt, and pepper (photo 2) and blend again until fully incorporated (photo 3). At this stage, you might also want to add in smoked paprika or chili powder for extra flavor.

Taste the hummus: Give your black bean hummus a taste and adjust the seasoning if needed. You can also add a splash of water or a small amount of olive oil to loosen things up a bit.

Add the finishing touches: Transfer the hummus to a serving dish (photo 4), garnish it with fresh herbs, and drizzle it with olive oil. 

Serving Suggestions

  • Serve with a generous portion of warm, fluffy pita bread on the side, perfect for scooping up the creamy hummus and savoring each bite.
  • Scoop up the hummus with a few tortilla chips for crunch.
  • Accompany with a variety of low-carb veggies like carrots, celery, cucumber, radishes, snap peas, and bell pepper, all cut into bite-sized pieces for easy dipping.
Black bean hummus in a serving dish top with chopped fresh parsley and chopped tomatoes drizzled with olive oil. with some chips nearby.

How to Store

Refrigerate: Although you’ll want to dig into it immediately, you can store this black bean hummus in an airtight container in the fridge for up to 5 days.

Freeze: If you’d rather freeze it for a rainy day, put it into a sealed container for up to 3 months. Just remember to thaw it in the fridge for several hours and give it a quick stir before serving. If it’s a little thick, add a splash of water or olive oil and mix well to loosen things up.

Close up of black bean hummus in a plate topped with chili and chopped herbs.

More Dip & Spread Recipes

If you try this black bean hummus recipe, please leave a comment and a rating and let me know how much you liked it!

Black bean hummus on a round plate topped with fresh herbs and olive oil on top.
5 from 1 vote
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Black Bean Hummus

This black bean hummus is absolutely delicious served with warm pita bread, crisp veggies, and crunchy tortilla chips! Not only is it packed with plant-based protein, but it’s zingy, tangy, and perfect as a dip, appetizer, or healthy snack.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Servings: 6
Calories: 79kcal
Author: Sara Trezzi

Ingredients

  • 1 (15oz) can black beans - drained and rinsed (Note 1)
  • 1 clove garlic - peeled
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 lemon - juiced
  • 1 teaspoon ground cumin
  • salt and pepper - to taste
  • ½ teaspoon smoked paprika - for a smoky flavor or chili powder for extra heat; optional
  • fresh cilantro - or parsley for garnish

Instructions

  • In a food processor, combine the black beans, garlic, tahini, olive oil, and lemon juice. Blend until smooth.
  • Add the ground cumin, salt, and pepper. Blend again. For extra flavor, add smoked paprika or chili powder if desired.
  • If the hummus is too thick, add a bit more olive oil or a splash of water to reach your desired consistency.
  • Taste the hummus and adjust the seasoning if needed.
  • Transfer the hummus to a serving dish, garnish with fresh herbs, and drizzle a little olive oil on top. Serve with pita bread, tortilla chips, crackers, or vegetable sticks.

Notes

Note 1 – Using dried beans: If using dried beans, use ¾ cup of dried black beans. Rinse and soak overnight or for at least 8 hours. Drain and rinse the soaked beans and cook for 1.5 hours, until tender. Once cooked, drain, let them cool, and prepare the hummus in the same way as if using canned black beans.
How to store: Store the black bean hummus in an airtight container in the refrigerator for up to 5 days. Or freeze in a sealed container for up to 3 months. 
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sugar: 1g

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