Looking for a bold, smoky, and slightly spicy alternative to traditional hummus? This black bean hummus is your answer. Made with creamy black beans, tahini, lime juice, and a touch of spice, it’s a flavorful and protein-packed dip that’s perfect for snacking, spreading, or entertaining.
This easy recipe comes together in minutes and is naturally vegan, gluten-free, and loaded with nutrients. It’s ideal for anyone looking for a healthy dip with a Southwestern flair.
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Why You’ll Love This Black Bean Hummus
- High in protein and fiber: Black beans are a nutrient powerhouse.
- Vegan and gluten-free: Allergy-friendly and perfect for a variety of diets.
- Quick to make: Ready in 10 minutes with pantry staples.
- Versatile: Great as a dip, spread, or base for bowls and tacos.
Whether you’re serving it at a party or meal prepping snacks for the week, this black bean hummus is a flavorful, healthy choice.
Why Use Black Beans For Hummus?
I will admit that seeing a black hummus might not be all that appealing to a lot of people. I went on a hummus kick recently while preparing for a family reunion.
Five of Eric’s siblings were getting together recently, with their spouses and loads of their children. People were coming in from all over the US to meet us in North Carolina. People were coming and going and there were a lot of people to feed.
I didn’t want to just throw out cookies or chips as snacks for the family. Instead, each day I put out at least one version of tasty hummus, along with fresh fruits and veggies and gluten-free pita chips (for my sister in law and nephew).
I used black beans instead of chickpeas for this hummus to change things up a little. I also have a brother-in-law who doesn’t like the texture of hummus and I figured this was one way for him to try a hummus without the texture of chickpeas. In the end, we realized it’s tahini he doesn’t like, but that’s a problem to solve for another day.
Looking for more tasty hummus recipes? Check these out:
Check out our Classic Hummus Recipe.
What Makes This Black Beans Hummus Instead Of Just a Black Bean Dip?
Traditionally, hummus meant chickpeas and tahini. Tahini is a sesame paste. Kind of think of it as peanut butter, but made with sesame instead. It’s made by grounding up toasted or roasted sesame seeds. It addition to being a key ingredient for most basic hummus recipes, it’s often used in salad dressings or drizzled on top of loads of dishes at restaurants.
For me, any time tahini is added into a dip it becomes a hummus. Although you can make hummus without it, and you can even make black bean hummus without tahini, tahini is a key ingredient. It’s what makes this black bean dip a black bean hummus recipe.
Vegan Black Bean Hummus Ingredients
This hummus, like most hummus recipes, is vegan, gluten-free, and dairy-free. Instead of using chickpeas, I used black beans. By using black beans you can skip the step of preparing the chickpeas for the recipe. This makes this recipe even quicker.
The liquid ingredients to make this hummus smooth included tahini, lemon juice, and olive oil. For flavor and spice, I added mashed garlic cloves, cumin, diced cilantro, and a touch of gluten-free chili powder for spice.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 garlic clove
- ½ tsp cumin
- ½ tsp chili powder (optional for heat)
- Salt to taste
- Water as needed for texture
Optional toppings: chopped cilantro, red pepper flakes, or a drizzle of olive oil.
How To Make Black Bean Hummus
This is what I love about using black beans. When making basic hummus, I boil the chickpeas and sometimes remove the peels. Black beans, though, are a lot softer. There’s no reason to boil them and there are no peels to remove.
Just add all the liquid ingredients and seasonings into a blender and mix thoroughly. Then add the black beans and blend. If necessary to reach the right consistency, add a tablespoon of warm water one at a time until you like the feel of the hummus in the mouth. Feel free to add a bit more spice if you want. It’s just that easy.
Black Bean Hummus
This spicy black bean hummus recipe is the perfect afternoon snack that pairs well with fruits and vegetables.
Ingredients
- 2 15 ounce cans black beans, drained and rinsed
- 4 cloves garlic
- juice of one lemon
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 tablespoons warm water
- Salt to taste
Instructions
- Drain and rinse black beans in a colander in cool water
- Place garlic, lemon juice, tahini, olive oil, cumin, and chili powder in a blender or food processor. Mix well.
- Add black beans to the mixer and blend.
- If necessary, add a tablespoon of warm water at a time until the hummus reaches the desired consistency.
- Taste and add salt and pepper if desired.
Notes
It's pretty easy to make fresh hummus at home once you get the basic process done. Take a look at our tips above if you are unfamiliar with how to make hummus.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 243Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 108mgCarbohydrates 36gFiber 13gSugar 1gProtein 14g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Modifications And Variations For This Recipe For Black Bean Hummus
When it comes to how to make spicy black bean hummus, there are some variations. I kept this version more mild to please the masses at a family reunion. But, Eric prefers his hummus spicy and garlicky. Here are some ways to spice it up.
To make chipotle hummus, use chipotle pepper, either in powder form or even chipotle pepper paste. Just add a little at a time to avoid going overboard.
The same thing goes with making this a jalapeno black bean hummus. Slice open a jalapeno and remove the seeds. Dice the jalapeno into small pieces and blend them into the hummus.
To make a Mexican black bean hummus, top it with sour cream and salsa and serve it with tortilla chips as a three-layer bean dip.
Or, it’s possible to make a black bean and chickpea hummus by substituting one can of black beans for a can of chickpeas.
Ways to Enjoy Black Bean Hummus
This easy black bean dip goes far beyond just chips and veggies:
- Spread it on sandwiches or wraps as a creamy, flavorful base.
- Add a dollop to taco bowls or burrito bowls for a protein-rich topping.
- Use it as a healthy party appetizer with tortilla chips, pita bread, or crudités.
- Top baked sweet potatoes or roasted vegetables with a spoonful for an easy, plant-based boost.
It’s a great meal prep staple, too—make a batch on Sunday and enjoy it throughout the week as a grab-and-go snack or lunch addition.
Storage and Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor actually improves over time, so it’s even better the next day. For extra freshness, add a squeeze of lime before serving.
Looking to spice it up even more? Try adding roasted jalapeño, chipotle powder, or smoked paprika for a smoky-spicy version of this spicy black bean hummus.
