Creamy Black Bean Hummus
Serving Size: 12 ounces
DESCRIPTION
This creamy black bean hummus dip is a quick, 10-minute recipe that’s rich, smoky, and packed with flavor. Made with black beans, tahini, garlic, lemon, and spices, it’s a hearty twist on classic hummus without chickpeas. Fresh veggie toppings add a pop of crunch and color, making it perfect for parties, wraps, or everyday snacking. Naturally vegan, gluten-free, and high in protein, this healthy black bean hummus spread is as nourishing as it is delicious.
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.
NUTRITION
Calories: 114kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 199mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
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