This easy black bean hummus is deliciously creamy and full of healthy flavor! With minimal ingredients and made with only the good stuff, this black bean hummus recipe is such a deliciously clean way to dip.
As much as I love to dip (and serve ALL the dips at parties), I like to have a variety of options to cover a variety of dietary preferences for guests.
This black bean hummus is packed with protein and fiber, and it’s perfect for serving to vegetarian and even vegan guests.
Luckily, for as much good as this dip packs health-wise, it’s also full of deliciously craveable flavor.
I’m a big fan of hummus dips of all kinds because they meet all my needs for snacking. Creamy, zesty, smooth and vibrant… when met with a variety of dippers, it makes for one happy snack!
Much like the classic hummus we all know and love, black bean hummus is full of garlic, lemon juice and olive oil. I think you’re going to love it!
What Is Black Bean Hummus?
Classic hummus is made with chickpeas. This black bean hummus captures the smooth, creamy joy of hummus, in an entirely different flavor profile.
Instead of chickpeas, you can substitute with black beans for an incredible hummus the whole family will love!
Black bean hummus is no ordinary bean dip. Whereas many traditional bean dips (like my incredible creamy refried bean dip) get their creaminess from dairy such as yogurt, sour cream or cream cheese, black bean hummus uses tahini for a nutty flavor background.
Bonus: this black bean hummus is ready in about 10 minutes. What could be better than that? Let’s dig in!
Why You’ll Love this Hummus
- So easy to make
- Packed with protein and fiber
- Works with a variety of serving options
- Fits into a wide array of lifestyle plans
★★★★★
5 STAR REVIEW
“Very good, I added the cilantro.”
— RUTH —
Ingredients and Substitutions
- Black Beans – Use canned black beans or cooked black beans – your preference!
- Minced Garlic – I like to use the pre-minced garlic from the produce section for an easy shortcut, but you can also substitute 1 clove of fresh garlic. Mince in food processor before adding other ingredients.
- Olive Oil – To reduce calories, substitute with liquid from black beans. However, the olive oil really shines here and it’s a great place to use your best quality bottle!
- Lemon Juice – Fresh squeezed is always best, but feel free to sub with store bought.
- Tahini – Tahini is a paste made from ground sesame seeds. Find it in the condiment section in most stores.
- Cumin – Ground cumin works beautifully in this recipe.
- Salt – To bring out the other flavors.
- Cayenne – For a little spice – totally optional!
- Parsley – Minced, for a little color and garnish.
- Paprika – Just for a dash of color on top.
Variations
- Add a Little Heat – Add minced jalapeño for a kick
- Add Mexican Flavor – Substitute lemon juice with a squeeze of lime and cilantro
Tools to Use
How to Make
- In a food processor, combine all ingredients until it reaches the desired consistency.
- Transfer to a bowl. Garnish with parsley and a dash of paprika.
Tips
- Yield is to the right of ingredients in the printable recipe card. As is, it serves eight, but you can use the + or – sign to adjust.
- Use a food processor. A blender doesn’t quite achieve the same consistency.
- Add an extra squeeze of lemon juice just before serving.
Frequently Asked Questions
Hummus is traditionally made from chickpeas, which are full of soluble and insoluble fiber. This black bean hummus is similarly full of legumes, which can help you feel full longer, along with a number of other health benefits.
Recipe Short Cuts
- Use canned black beans! You truly won’t notice the difference.
- Make it ahead. While it’s delicious when you make it fresh, this is a perfect dip for creating ahead of time.
Serving Suggestions
- As a dip (shown)
- In a wrap (try with my easy Chicken Wrap)
- In a sandwich
- In pinwheels
- In a Buddha Bowl
- With Taco Salad
What To Dip with Black Bean Hummus
- Pita Chips
- Tortilla Chips – thicker chips tend to work better since this is a thicker dip
- Bean Chips
- Beet Chips
- Sweet Potato Chips (my favorite)
- Pita
- Crackers
- Carrots
- Celery
- Bell Peppers
- Jicama Sticks
- Carrots
- Cucumbers
- Asparagus
- Broccoli
- Cherry Tomatoes
How to Store
- At Room Temperature – For up to two hours.
- Refrigerate – Hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
- Freeze – Fill an airtight container ¾ full and add a layer of olive oil to lock the moisture in. Seal and freeze up to 3 months. To defrost, transfer to the refrigerate for 24 hours. Bring to room temperature (about 30 minutes) before serving.
Dietary Considerations
- Gluten Free
- Nut Free
- Vegetarian
More Hummus and Healthy Appetizers
Black Bean Hummus
Ingredients
- 1 15 ounce can black beans drained
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne
Optional Garnish
- parsley fresh
- paprika
Instructions
- In a food processor, combine black beans, garlic, olive oil, lemon juice, tahini, cumin, salt and cayenne until it reaches the desired consistency.
- Transfer to a bowl. Garnish with parsley and a dash of paprika.
Julie’s Tips
Substitutions
- Black Beans – Use canned black beans or cooked black beans – your preference!
- Minced Garlic – I like to use the pre-minced garlic from the produce section for an easy shortcut, but you can also substitute 1 clove of fresh garlic. Mince in food processor before adding other ingredients.
- Olive Oil – To reduce calories, substitute with liquid from black beans.
- Lemon Juice – Fresh squeezed or store-bought.
Variations
- Add a Little Heat – Add minced jalapeño for a kick
- Add Mexican Flavor – Substitute lemon juice with a squeeze of lime and cilantro
To Store
- At Room Temperature – for up to two hours.
- Refrigerate – hummus can be kept in the refrigerator in an airtight container for up to seven days but is always best when consumed fresh.
- Freeze – Fill an airtight container 3/4 full and add a layer of olive oil to lock the moisture in. Seal and freeze up to 3 months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I was looking at the nutritional information but didn’t see a serving size.
Hi Linda,
All the nutritional information and serving sizes are in the printable recipe card at the end of the post!
Enjoy,
Julie
Very good, I added the cilantro.
Hi Ruth,
I’m so glad you enjoyed this recipe!
Have a wonderful week,
Julie
Overcooked my beans for a salad๐so I made your hummus ,delish๐
Easy to make and yummy!
Thanks Jeanette!
Have a beautiful week,
Julie
What is the serving size in your recipe for black bean hummus?
How much is a serving?
Hi! Yield is to the right of ingredients. As is, it makes 8, but you can use the + or – sign to adjust. Enjoy!