This creamy black bean hummus dip is one of my favorite ways to snack healthy. It's got a smoky, rich flavor that's so much more satisfying than the usual chickpea version. I love whipping up a big bowl for parties with a side of warm flatbread, pita chips, or fresh veggies - quick, easy, and it’s always the first bowl to vanish.
For more flavor variations of hummus without chickpeas, try butter bean hummus - another quick, plant-based favorite for snacking and layering.
Why You’ll Love This Recipe
- It's vegan, dairy-free, and gluten-free!
- Whips up in just 10 minutes.
- A protein-packed snack that’s actually filling (perfect for my constantly hungry kids).
- The fresh, zesty toppings make it so colorful and crave-worthy.
- Works for snacking, parties, or for meal preps.
Health Benefits
This black bean hummus recipe with tahini, garlic, and nutritional yeast creates an ultra-satisfying, rich and savory flavor that's also very nourishing. The black beans and nutritional yeast are packed with fiber and protein, while tahini and olive oil add healthy fats.
So is black bean hummus healthy? Absolutely! To learn more on the nutritional facts of black beans, Verywell Fit highlights the folate and magnesium, and Cleveland Clinic notes heart and digestion perks. Think of this dip as a vegan, gluten-free spread that fuels your body while tasting amazing.
Curious about black bean hummus calories? Two to three tablespoons is about 100 - 120 calories.
Ingredient Notes
Here’s a breakdown of everything you’ll need for this hummus with black beans:
- Black beans: Provide a creamy base with a rich, earthy flavor. I use canned black beans for convenience, but you can cook your own dried black beans for a creamier consistency. Remember to save the liquid from the can or from cooking them.
- Tahini: Adds a nutty taste and smooth texture. Use runny tahini from Mediterranean or Middle Eastern markets for the best results.
- Olive Oil: Adds richness and helps achieve a smooth consistency. You’ll want extra-virgin olive oil here.
- Nutritional Yeast: Adds a touch of cheesy savoriness to the hummus, giving it more oomph.
- Lemon Juice: For the best taste, use freshly squeezed lemon juice, not lemon juice from concentrate.
- Garlic: Brings a bold, aromatic flavor. Always use fresh garlic or roasted garlic.
- Cumin: Provides a warm, slightly spicy undertone. Make sure it’s recently purchased or stored correctly in a dark, cool cupboard for the most vibrant flavor.
- Paprika: Adds the perfect level of spice to this hummus. Again, make sure it’s fresh!
- Salt: Go light for low sodium.
For the Toppings
Feel free to customize your toppings with whatever veggies, herbs or even fruit salsa you've got in the fridge. Here's my favorite mix:
- Cherry tomatoes
- Corn
- Red onion
- Jalapeño
- Cilantro
- Lemon juice, maple syrup, pinch of salt
Ingredient Swaps
- Beans: Pinto or kidney beans also work.
- Tahini: Use cashew butter, sunflower seed butter, or skip for a sesame-free hummus.
- Oil: Replace with more aquafaba (bean liquid) for an oil-free version.
- Nutritional yeast: Swap with a little miso paste.
- Lemon juice: Lime juice works too.
- Garlic: Roast for sweetness.
- Spices: Trade cumin for coriander, paprika for chili powder.
Flavor Variations
- Spicy Black Bean Hummus - Add jalapeños.
- Roasted Garlic Black Bean Hummus - Sweet, mellow flavor.
- Chipotle Black Bean Hummus - Smoky with adobo sauce.
- Cilantro Lime Black Bean Hummus - Fresh and zesty.
How to Make Creamy Black Bean Hummus (Step-by-Step)
This hummus with black beans is so easy to make whenever you need a quick snack! Follow my tips and tricks for the creamiest results.
Step 1: Mix the toppings. Toss tomatoes, corn, onion, jalapeño, cilantro with lemon juice, maple syrup, and salt.
Step 2: Reserve ¼ cup of bean liquid, and rinse beans.
Step 3: Blend beans, tahini, garlic, lemon juice, cumin, paprika, nutritional yeast, and bean liquid. Slowly drizzle in the olive oil, and blend until smooth. Then taste and adjust, if it needs more lemon, spice, or salt.
Step 4: Transfer the hummus to a serving bowl. Make wavy patterns with the back of a spoon, then drizzle with a little olive oil and sprinkle over some paprika. Finally, add the fresh topping mixture.
Pro Tips
- Let the food processor run longer for a smoother texture.
- Use aquafaba for an oil-free hummus that’s still creamy.
- Chill before serving to deepen flavors.
- Don’t be shy with seasoning - beans love bold flavors.
- Add toppings just before serving so they stay fresh.
Common Mistakes & Fixes
- Too thick? Thin with aquafaba, water, or olive oil.
- Why is my hummus gritty? Beans weren’t soft enough or blending was too short.
- Flat flavor? Add more lemon, garlic, or smoked paprika.
- Too garlicky? Roast your garlic before processing.
- Watery after storage? Stir or re-blend with tahini.
How to Make Black Bean Hummus with Dried Beans
For a dry bean black bean hummus recipe - soak beans overnight, simmer until soft, cool, then blend. Richer flavor, and full control over salt, if you prefer a low sodium black bean hummus.
Storage
- Fridge: Store up to 5 days. Stir before serving.
- Freezer: Can you freeze it up to 2 months.
- Make-ahead: Ideal for meal prep or lunchboxes. Flavors improve overnight.
- Tip: Keep toppings separate until serving.
Serving Suggestions
- Dip with veggies, pita, or my Turkish Flatbread.
- Spread onto Semolina Bread or wraps for a kid-friendly black bean hummus for lunchboxes.
- Add to a snack board with olives, crackers, and Air-Fried Cauliflower.
- Drizzle onto bowls, salads, or roasted sweet potatoes.
- Party platter style: swirl, top, surround with tortilla chips.
Frequently Asked Questions
Yep. This easy black bean hummus recipe is naturally vegan and gluten-free.
Yes, dried black beans work perfectly. I recommend cooking them a day in advance to save time on the day of preparing your hummus.
Yes, you can use a blender or even mash the ingredients by hand. Just note that the texture will be less smooth and have a more rustic feel.
Yes. Use sunflower seed butter, cashew butter, or skip it for a black bean hummus without tahini version.
Use aquafaba, veggie broth, or water instead of oil. You’ll still have a silky, smooth healthy hummus.
Both are great, but black beans with tahini and garlic brings more fiber and iron.
More Vegan Dips You’ll Love
Creamy Black Bean Hummus
DESCRIPTION
INGREDIENTS
Hummus
- 1 can (15 oz) black bean
- ¼ cup black bean liquid (aquafaba) reserved from the can
- ½ cup tahini mix well before using
- ¼ cup olive oil extra virgin
- 1 tablespoon nutritional yeast
- 3 tablespoon lemon juice freshly squeezed
- 4 cloves garlic
- ½ teaspoon cumin powder
- ½ teaspoon ground paprika
- ½ teaspoon salt
Toppings
- ¼ cup cherry tomatoes quarter sliced
- ¼ cup corn (cooked) drain and rinse with water, if using canned
- ¼ cup red onions diced
- 1 whole jalapeño diced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
- 1 tablespoon maple syrup
Garnish (Optional)
- 1-2 teaspoon olive oil extra virgin
- 1 pinch ground paprika
METHOD
Prepare the topping
- In a small mixing bowl, combine the sliced cherry tomatoes, corn, diced red onions, jalapeños, and chopped cilantro.
- Add the lemon juice, maple syrup, and salt.
- Toss it all together until well combined.
- Set the bowl aside while preparing the hummus.
Make the hummus
- Reserve ¼ cup of bean liquid (aquafaba) from the can of black beans, then drain the black beans.
- Rinse the drained black beans with water to remove excess salt.
- Place the rinsed black beans, reserved bean liquid (aquafaba), tahini, nutritional yeast, lemon juice, garlic, cumin, paprika, and salt.
- Blend the mixture as smooth as possible. Stop periodically to scrape down the sides of the food processor using a spatula to ensure everything is blending.
- While the food processor is running, slowly drizzle in the olive oil until the hummus becomes perfectly smooth and creamy.
- Taste the hummus and adjust the seasonings, if needed.
Assemble and Serve
- Transfer the hummus to a serving dish.
- For presentation - use the back of a spoon to create a few wavy patterns on the surface of the hummus.
- Drizzle a tiny bit of olive oil over the top and sprinkle on a pinch of paprika.
- Spoon the prepared topping mixture over the hummus.
- Serve with a side of pita chips, flatbread, or use it as a spread for wraps or bowls.
NOTES
- Slow drizzle: When adding olive oil (or aquafaba for an oil-free version), drizzle it in slowly while blending. It helps emulsify the hummus and gives you that ultra-smooth texture.
- Temperature matters: Cold beans and cold tahini can sometimes make hummus seize up. Let everything come to room temp before blending for better consistency.
- Soak for smoothness: If you’re making a dry bean black bean hummus recipe, soak beans overnight and simmer until very soft - the softer the beans, the smoother the hummus.
- Adjust for low sodium. If you’re watching salt - make sure to rinse the beans properly before using. If cooking dried beans in water, then skip it while cooking, and season at the end. It makes a great low sodium black bean hummus without losing flavor.
- Make it kid-friendly. Skip the jalapeño topping and serve this as a mild black bean hummus for lunchboxes or after-school snacks.
Dana says
Ok: one serving size is 12 ounces. Nutrition info says one serving has 117 kcal, etc. Is this correct? Eating 12 ounces of this hummus gives me just 117 kcal? How many servings does the recipe make?
Puja Verma says
Thanks for reaching out, Dana. The total serving size equals to 12 ounces; which is the total amount of hummus made in 1 quantity. So basically, each ounce equals to 117 kcal. I hope this clarifies any confusion. I'm happy to answer any follow up questions. Also, know that these nutrition facts are always generated by a built in AI tool that calculates these numbers based on the ingredients and the quantity used.