Black Bean Hummus

LAST UPDATED: Oct 16, 2020 | PUBLISHED: Oct 13, 2020 | By: Julie Blanner

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.

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 a bowl of black bean hummus and pita triangles, celery and carrots.

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, met with a variety of dippers, makes for one happy snack!

A white bowl full of black bean hummus topped with herbs

Similarly to 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!

Bonus: this black bean hummus is ready in about 10 minutes. What could be better than that? Let’s dig in!

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

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.

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
A marble surface with spice bottles and a can of black beans and a lemon.

Black Bean Hummus Ingredients

  • 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.
A white platter with a bowl of black bean hummus and pita triangles, celery and carrots.

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 Black Bean Hummus

  1. In a food processor, combine black beans, garlic, olive oil, lemon juice, tahini, cumin, salt and cayenne until it reaches the desired consistency. Looking inside a food processor full of homemade black bean hummus. Looking inside a food processor full of homemade black bean hummus. Looking inside a food processor full of homemade black bean hummus. Looking inside a food processor full of homemade black bean hummus.
  2. Transfer to a bowl. Garnish with parsley and a dash of paprika.
A white platter with a bowl of black bean hummus and pita triangles, celery and carrots.

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 Eat 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 platter with a bowl of black bean hummus and pita triangles, celery and carrots.

Recipe Tips

  • Use a food processor. A blender doesn’t quite achieve the same consistency.
  • Add an extra squeeze of lemon juice just before serving.

Recipe ShortCuts

  • 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.
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.

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.
A white bowl full of black bean hummus topped with herbs

Dietary Considerations

  • Gluten Free
  • Nut Free
  • Vegetarian

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More Amazing Hummus Recipes

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

Black Bean Hummus

Julie Blanner
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Appetizer, Snack
Cuisine American
Servings 8
Calories 56 kcal

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.

Notes

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.

Nutrition

Calories:56kcalCarbohydrates:2gProtein:1gFat:6gSaturated Fat:1gSodium:147mgPotassium:17mgFiber:1gSugar:1gVitamin A:26IUVitamin C:2mgCalcium:7mgIron:1mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

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