Black Bean Hummus
This creamy black bean hummus is a delicious twist on the traditional chickpea hummus, and I think you’re going to love it! The combination of black beans, tahini, olive oil, and lemon juice offers a delicious, nutritious, and incredibly smooth and creamy spread.
The perfect snack with veggies and tortilla chips!
This easy black bean dip comes together in minutes and is a satisfying and balanced snack (protein! fiber! fat! flavor!) you’ll find yourself coming back to again and again.
Just like a classic hummus recipe, the ingredients are almost identical, but in place of garbanzos, we’re using black beans. The smooth and creamy texture (try the not-so-secret trick to creamy hummus!) is there but with the flavor of black beans. YUM! A warning, once you make homemade hummus, it’s hard to go back to store-bought hummus!
😋 Seriously delicious: Smooth, creamy texture that tastes gourmet and is a fun way to switch things up.
🛒 Made with simple ingredients: Most of the ingredients you’ll need are pantry staples.
🥑 Perfect for dipping: It’s the perfect snack! Pair with veggies, chips, or pita bread.
🌱 High in fiber: Beans provide both protein and fiber, which help give it staying power.
⏱️ Fast & effortless: Ready in under 10 minutes, this dip is easy!
🥡 Great for meal prep: Stores well for easy grab-and-go snacks
💡 Customizable flavor: Add spice, herbs, or citrus to taste and garnish with fresh cilantro, sliced tomato, sliced jalapeno if desired for extra flavor, and it obviously looks pretty!
You’ll also want to try my black bean quinoa salad, refried black beans, and cowboy caviar.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make this hummus with black beans: garlic, black beans, tahini, olive oil, lemon juice, spices, and veggies and chips for serving.
Emily’s Tips & Tricks
- Pro tip: For the creamiest black bean hummus, after you’ve processed the bean dip, add an ice cube to the blender or food processor. Process until smooth and repeat with a few more ice cubes. The ice helps incorporate more air into the dip, which creates a fluffier and creamier texture.
- Shortcuts: Use canned beans for a quick shortcut! In my next life I will always cook my own beans, but I haven’t been able to make that happen in my current life. 🙂
- Variations: If you don’t have or want to use tahini, you could use cashew butter, almond butter, or sunflower seed butter as alternatives.
- Additions: Finish off the hummus with fresh cilantro, sliced tomato, sliced jalapeno if desired for extra flavor, and it obviously looks pretty!
Black Bean Hummus Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 servings (1/4 cup each) 1x
- Category: Snack
- Method: No Cook
- Diet: Gluten Free
Description
This black bean hummus recipe is a delicious twist on the classic. Creamy, delicious, nutritious, and ready in minutes!
Ingredients
- 3 cloves garlic, peeled
- 1–15 oz. can black beans (drained and rinse)
- 1/3 cup tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. cumin
- 1/2 tsp. sea salt
Instructions
- Place garlic cloves in food processor and process until finely chopped. Scrape down the sides.
- Add black beans, olive oil, tahini, lemon juice, cumin, and sea salt to food processor.
- Process black bean hummus until smooth and creamy. Taste and adjust seasonings if necessary (add extra sprinkle of salt).
- Garnish as desired and serve with tortilla chips and raw veggies.
Notes
- Storage: Store any leftover black bean hummus recipe with tahini in an airtight container in the refrigerator for 3-4 days. Serve chilled or at room temperature.
- Ingredient notes: Fresh garlic is best in terms of flavor, but if the flavor is a bit strong for you, you could use a 1/2 teaspoon of garlic powder instead. You could also use frozen garlic cubes or jarred garlic if you like it for a shortcut. The fresh citrus gives a bright flavor to the dip, I prefer to use fresh for the best flavor, but you could also use prepared lemon juice. You could also switch up the lemon for lime juice, which would also be delicious.
- Prep ahead: Mix hummus a day or two in advance and drizzle with olive oil and garnish with fresh veggies.
- Special tools: A food processor or high-speed blender will ensure your hummus is nice and smooth.
- Serve with: Fresh veggies, tortilla chips, crackers, or in a veggie wrap or quesadilla.
Serving Suggestions
Let’s get to the fun part, what to eat with black bean hummus! You can serve this like a traditional hummus or bean dip, but you can also use it in sandwiches, wraps, and more.
- Tortilla chips or crunchy crackers
- Air fryer pita chips or pita crackers
- Fresh veggies: carrots, cucumbers, celery, peppers
- Stuffed into a tortilla wrap or in a vegetarian sandwich
- As the base of a layered bean dip or grain bowl
- As a side dish to any Mexican or Tex-Mex dishes
FAQs
You can use either! I love the ease and convenience of canned beans and its what I’ve used here, but you can also use cooked black beans that you’ve made yourself.
You can make it without tahini if you don’t have any, but it does add really incredible flavor and texture, so I do recommend it! And then use it to make the spicy hummus.
There are a few ways to make your hummus super creamy! Use the tahini and olive oil in the recipe! If you want it even fluffier or creamier, you can add in a few ice cubes while you are blending or processing it. This ice cube trick works because the ice helps incorporate air into the hummus, which makes it have a lighter texture. Add the ice cubes one at a time.
It’s easy to add some extra heat to this dip. Try cayenne pepper, your favorite hot sauce, or fresh jalapenos.
More Black Bean Recipes
If you’ve been here a while, it’s probably obvious that we are obsessed with black beans, given the number of times they show up on this site! Here are a few favorites you should be sure to try:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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mmm i love the sounds of this! i love hummus and i love black beans so together this just sounds fab.
I’m currently going through a black bean OBSESSION!
Black beans are the hardest things for me to eat, and I don’t use them much but this recipe looks so good I’d love to give it a try! I know how good they are for you. Maybe I’ll add some tahini….everything is awesome with tahini 🙂
You are so right about tahini. 🙂
I had refried beans for lunch at work the other day, and I felt sort of guilty eating them because they look so…umm…not pretty. But beans for life! I love black bean hummus. My husband only likes it if I do half black beans, half chickpeas, which is fine by me.
Oooh, that combination sounds great, I’ll have to try that!
And, refried beans are SO good. I bought some at Costco a while back, that’s how much I like them. 🙂