Black Bean Hummus

Try this black bean hummus for a quick, delicious, and budget-friendly snack! Showcasing creamy black beans instead of chickpeas, it’s full of hearty, satisfying flavors. Serve it with fresh veggies, spread it on toast, or eat it by the spoonful!

If you enjoy chickpea hummus, you need to try this black bean hummus for a flavor twist! Much like my butter bean hummus, it’s perfect if you love quick, easy snacks with minimal ingredients.

Why I Love This Recipe

I enjoy a good hummus recipe, but sometimes you just need to mix things up! Enter black bean hummus. It’s incredibly simple to make, comes together in less than 10 minutes, and requires only a handful of ingredients.

Black beans, tahini, nutritional yeast, and garlic create a rich and savory flavor that's ultra-satisfying. Once blended, it turns out creamy with a hint of spice from the cumin and paprika and a fresh finish from the lemon.

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. The best place to find nutritional yeast is a bulk food store.
• 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 for black bean hummus!
• 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! 

Substitutions

• Black Beans: For a more traditional hummus flavor, try an equivalent amount of chickpeas instead of black beans. You can also try pinto beans or cannellini beans.
• Tahini: If you don’t have runny tahini, the next best option is sunflower butter. Just note that the flavor will be different.
• Garlic: Garlic powder will work in a pinch. Use ¼ teaspoon for every fresh clove.
• Lemons: For a slightly different citrusy tang, use an equivalent amount of lime juice.
• Spices: If cumin is too strong for your liking, try coriander for a slightly sweeter flavor. Or experiment with smoked paprika for the perfect pairing with black beans.

How to Make

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.

Preparation

Drain and thoroughly rinse the black beans, reserving ¼ cup of bean liquid. Peel the garlic cloves and squeeze the lemons. In a small bowl, toss sliced cherry tomatoes, corn kernels, diced jalapeños, diced red onions, chopped cilantro, extra lemon juice, salt, and maple syrup.

Cooking 

Step 1
Combine the black beans, tahini, garlic, lemon juice, cumin, paprika, and salt in a food processor. If you prefer a milder flavor, start with fewer garlic cloves.

Blend the black bean hummus mixture until it’s smooth and creamy, adding olive oil and bean water as needed to reach your preferred consistency. Pause to scrape down the sides of the food processor to ensure everything is well-mixed.

Step 2
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.

I love sliced cherry tomatoes, corn kernels, diced jalapeños, diced red onions, chopped cilantro, lemon, salt, and maple syrup, but you can swap in or remove any of these ingredients.

Expert Tip

To elevate your black bean hummus even further, you can try roasting the garlic before blending everything. Roasted garlic adds a subtle sweetness and depth of flavor that fresh garlic doesn't provide.

Wrap a whole head of garlic in foil, drizzle it with olive oil, and bake it at 400 degrees Fahrenheit for about 30-40 minutes until it’s soft. Let it cool, squeeze the cloves, and add them to the food processor.

Serving Suggestions

Once your hummus with black beans is ready, serve it with classic options like pita bread or pita chips, fresh veggie sticks, or as part of a mezze platter. It also pairs well with Turkish flatbread, Semolina bread, toast, a vegan taco bowl, and grilled or roasted vegetables.

Cooking Tips

• Blend Thoroughly: Ensure the hummus is well-blended for a smooth consistency. You may need to stop a few times to scrape down the sides.
• Add Water Slowly: Start with a small amount of water and add more as needed to achieve a creamy texture without turning your black bean hummus into a runny mess.
• High-Quality Olive Oil: A good olive oil really changes the flavor and texture of the hummus. Use the best quality olive oil you can find.
• Save the Bean Liquid: Don’t throw out your bean liquid! It’s a much more flavorful way to thin out your hummus in place of water.

Frequently Asked Questions

Storing

If you have leftover black bean hummus, let it cool completely before transferring it to an airtight container and storing it.

Fridge

You can store the hummus in the refrigerator for up to 5 days. Keep it in an airtight glass container to prevent it from absorbing other odors. Before serving, give it a quick stir to re-smooth out its consistency and integrate the flavors.

Freezer
You can freeze this black bean hummus in an airtight container for up to 3 months. To freeze, transfer it to a freezer-safe container or jar. When you’re ready for more, thaw the hummus in the refrigerator overnight.

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