Dig into a rich, dark, velvety dip that was born to spice up the party.
Looking for a dip that will level up any get-together? Look no further than this delicious-yet-healthful black bean hummus. It replaces chickpeas—the staple base of classic hummus—with black beans, adding a little global flair to a Middle Eastern condiment.
I’ve been making hummus for many years now, and it always amazes me how easy it is to experiment with different flavor profiles. Black bean hummus takes it up a notch with a harmonious blend of savory beans and warm spices, accented by a hint of tangy lime juice. Although this dip looks and tastes restaurant-level, anyone can whip it up in 10 minutes or less. Simply throw all the ingredients together in a food processor and blend away! It’s that easy.
If you’ve ever craved Refried Beans and Garlic Hummus simultaneously, you need to bookmark this recipe! It’s got a little zest and a ton of potential. Whether it’s part of an afternoon snack, a larger meal, or a party spread, this dip is too delectable to pass up.
Is Black Bean Hummus Healthy?
When consumed in moderation, this hummus is a healthy, nutrient-rich addition to a well-balanced diet. The black beans are an excellent source of plant-based protein with high fiber content, and the olive oil adds some heart-healthy fats. Plus, this recipe is vegan and gluten-free, making it a great choice for accommodating those dietary needs.
Reaching The Perfect Consistency
The first time I made hummus, I used an old blender from the 1950s. To my dismay, the recipe turned out chunky and lumpy, more like a mash than a smooth dip. Since then, I have switched to using food processors or more modern blenders with larger blades, which are more efficient at achieving a smooth consistency. Take it from me: A high-quality food processor is an essential kitchen appliance, especially if you plan to make dips or spreads on the regular.
How do I store leftovers?
Cover your black bean hummus and refrigerate it for 3-4 days. For longer storage, place it in a freezer-safe container and freeze for up to 2 months. Thaw frozen hummus in the fridge overnight before serving the next day. Stir it as necessary to regain a smooth consistency.
Serving Suggestions
Got a festive fiesta coming up or planning to spend some time with friends? Dish up your black bean hummus with a selection of raw veggie sticks, Air-Fryer Tortilla Chips, warm Pita Bread, and crispy Flaxseed Crackers. This simple finger-food spread is just right for chatting and noshing with good pals. If you want to incorporate black bean hummus into a full meal, try it as a condiment on Breakfast Tacos, Healthy Chicken Quesadillas, a Sandwich de Mezcla, or a Falafel Burger.
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 clove garlic minced
- 1 1/2 tablespoons tahini
- 1 1/2 tablespoons fresh lime juice
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt plus more to taste
- Pinch of cayenne pepper optional
- Olive oil for drizzling
- Paprika for garnish
Instructions
- Combine black beans, minced garlic, tahini, lime juice, olive oil, ground cumin, salt, and optional cayenne pepper in a food processor.
- Blend the mixture until it is smooth and creamy, pausing to scrape the sides as necessary. Taste and adjust seasonings as needed. If the hummus is overly thick, incorporate a tablespoon of water or olive oil to achieve your preferred consistency.
- Transfer the black bean hummus to a serving bowl. Garnish with a drizzle of olive oil or a sprinkle of paprika if desired. Serve with fresh vegetables, pita chips, or whole-grain crackers.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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