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.

A white platter with pita slices, cut carrots and celery, with a small white bowl of black bean hummus.
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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!

A white platter with pita slices, cut carrots and celery, with a small white bowl of black bean hummus.

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!

A white bowl of black bean hummus on a white marble countertop.

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 —
A white platter with pita slices, cut carrots and celery, with a small white bowl of black bean hummus.

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.
Ingredients for black bean hummus on a marble countertop.

Variations

  • Add a Little Heat – Add minced jalapeño for a kick
  • Add Mexican Flavor – Substitute lemon juice with a squeeze of lime and cilantro

How to Make

  1. In a food processor, combine all ingredients until it reaches the desired consistency. Black bean hummus ingredients inside a food processor. Black bean hummus ingredients inside a food processor. Black bean hummus ingredients inside a food processor.
  2. Transfer to a bowl. Garnish with parsley and a dash of paprika.
Black bean hummus inside a food processor.

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

Why is hummus good for you?

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.

Does black bean hummus have protein?

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.
A white platter with pita slices, cut carrots and celery, with a small white bowl of black bean hummus.

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
A white bowl of black bean hummus on a white marble countertop.

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
A white platter with pita slices, cut carrots and celery, with a small white bowl of black bean hummus.

More Hummus and Healthy Appetizers

A white platter with a bowl of black bean hummus and pita triangles, celery and carrots.
4.89 from 9 votes

Black Bean Hummus

This easy black bean hummus is deliciously creamy and full of healthy flavor! With minimal ingredients and packed with only the good stuff, this black bean hummus recipe is such a deliciously clean way to dip.
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 8
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Ingredients  

  • 1 15 ounce can black beans drained
  • 1 tablespoon minced garlic
  • 2 tablespoons 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.
Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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10 Comments

    1. Hi Linda,
      All the nutritional information and serving sizes are in the printable recipe card at the end of the post!
      Enjoy,
      Julie

      1. Hi! Yield is to the right of ingredients. As is, it makes 8, but you can use the + or – sign to adjust. Enjoy!