This black bean hummus recipe is simple yet incredibly tasty and creamy, it is the perfect appetizer during the holiday season. It will disappear in no time! Serve it with homemade Brown Rice and Flaxseed Crackers, Vegan Cheddar Cheese, or Vegan Key Lime Pie Dip.
What Is Black Bean Hummus?
Cooked black beans, tahini, lemon juice, garlic, spices, and herbs blended until smooth and creamy, Black bean hummus is oil-free, vegan, gluten-free, and delicious!
I know traditionally hummus is made from chickpeas but I wanted to try another bean, don’t get me wrong, I love chickpeas! I decided to substitute the chickpeas for black beans and the result was so amazing, I had to share it with you, once you make this black bean hummus, you will never look back!
One of the drawbacks of using chickpeas is that most recipes tend to be gritty but you won’t have to worry about it with this recipe, you will end up with incredibly creamy and flavorful hummus!
The good thing you don’t even have to cook your black beans from scratch, most black beans in the can are soft, unlike most canned chickpeas are still tough and need more time to cook to soften them. Canned black beans will definitely save you time.
This oil-free hummus dip can be made 15 minutes before your guests make their appearance, that is how easy it is to prepare!
Spicy Black Bean Hummus
I added some cayenne pepper for a little heat, by all means, you can omit it if you can’t have spicy foods. I added a 1/4 teaspoon, just enough for you to recognize the spicy flavor. You can start by adding 1/8 of a teaspoon or a pinch. See my measurement chart How Many Teaspoons In a Tablespoon.
Black Bean Hummus Ingredients
- Black Beans – I use organic black beans in the cans, you can make sure to purchase BPA-free cans. I drain and rinse them. To cook dried black beans, soak 1/2 cup black beans in 4 cups of water overnight. The following day, discard the water. Add 2 cups fresh water, bring beans to a boil, reduce and allow to simmer for about one hour.
- Tahini – a paste made from ground sesame seeds, it is also called sesame butter, tahini, Tahine, sesame paste. I have used many brands, some taste mild and some even taste horrid and bitter. I’m enjoying This Brand from Lebanon now, it has no bitter after taste. I also like the Trader Joe’s brand. I used a 1/4 cup of tahini for a smooth hummus.
- Parsley or Cilantro – Add extra flavor to your hummus, the reason why I’m mentioning both herbs is the fact that some people cannot tolerate parsley but love cilantro and visa versa.
- Lemon Juice – for a tangy flavor that is not overpowering, I added 3 tablespoons. If you love the tangy flavor, go ahead and add more. Lime juice can be substituted for lemon juice.
- Garlic – I love the flavor of garlic with black beans, so I added extra garlic but one garlic is fine.
- Ground Cumin – goes well with black beans, and is the popular flavor in traditional hummus. I find too much can be overpowering and even bitter, so I try to find a happy balance with 1/2 teaspoon.
- Cayenne Pepper – added for a spicy flavor, totally optional ingredient.
- Salt – I used Himalayan pink salt but sea salt is great.
Garnishes For Hummus
I topped my hummus with vegan shredded cheese, diced red bell pepper, chopped fresh parsley, black pitted olives,
You can add your favorite toppings, some other suggestions are cherry tomatoes, roasted sesame seed,
How To Make Black Bean Hummus?
Combine all ingredients in a food processor or a high-speed blender and process until smooth. Spoon hummus in a bowl and serve!
Other Hummus Recipes To Prepare
- Butter Bean Lemon Hummus
- Broccoli Hummus
- Roasted Fennel Hummus
- Zucchini Hummus
- Roasted Bell Pepper Hummus
- Artichoke Hummus
FREQUENTLY ASKED QUESTIONS
How Long Does Black Bean Hummus Last?
Keep refrigerated for 3-5 days in a container with a tight-fitting lid or freeze for about 2 months.
How Many Calories Are In Black Bean Hummus?
Each 2 tablespoon serving of black bean hummus contains 51 calories, 3 grams protein, 7 grams carbohydrate, 1 gram of fat.
Can I Freeze Hummus?
To freeze hummus, portion, and place in small freezer-safe containers, don’t fill the container all the way up to allow space for the hummus to expand as it freezes. Freeze for up to 2 months. To serve, defrost hummus in the refrigerator overnight. Once you defrost hummus, you should consume it within 3-5 days.
If you enjoyed this post and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends to Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
- Categories: Gluten-Free, Vegan
- Course: Appetizer
- Cuisine: American
- Energy: 51 kcal / 213 kJ
- Fat: 1 g
- Protein: 3 g
- Carbs: 7 g
- Preparation: 5 min
- Ready in: 5 min
- For: 6 Servings
- 1 can (15-ounces) black beans, drained or 1 1/2 cup cooked black beans
- 1/4 cup roasted tahini paste
- 2 tablespoons fresh parsley or cilantro, chopped
- 3 tablespoons lemon juice, or lime juice
- 2 large cloves garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon Cayenne pepper, optional
- 1/2 teaspoons salt
- In a food processor or high-speed blender, add black beans, tahini, parsley, lemon juice, garlic. cumin, cayenne, and salt.
- Process until the mixture is thick and creamy, stopping to scrape down the sides of the food processor.
- Stop and adjust the seasoning to your taste. You might want to add more lemon juice.
- Scrape the black bean hummus in a serving bowl. Top with garnishes, vegan cheese shreds, diced red bell pepper, black pitted olives, chopped parsley. Serve with crackers.
This is delicious!
Heather, I’m so happy you enjoyed it.
This is perfect for the holidays. Exactly what I have been looking for.
Yes it is so yummy! Thank you.
I am such a HUGE fan of black beans. I was so incredibly happy when i cam across this hummus. It is so good and so easy to make.
Ahh thank you Mirlene, I’m so happy you enjoyed it.