This Black Bean Hummus is creamier and smoother than classic chickpea hummus, while still featuring traditional flavors like tahini and cumin. It makes a healthy appetizer or snack that’s easy to prepare.
Hummus is usually made from chickpeas, but black bean hummus is a delicious alternative that I find even more appealing. The flavor of black beans pairs beautifully with the classic hummus seasonings, and the texture blends into a luxuriously smooth dip.
Black bean hummus may look darker than its chickpea counterpart, but its deeper color comes with an equally rich taste. If you enjoy the creaminess of black beans, swapping them into a standard hummus formula creates a flavorful, velvety spread that works well for everyday snacking and entertaining.
Why make hummus with black beans?
Black beans naturally yield a smoother, creamier texture when blended compared with chickpeas. Even straight from the can, black beans tend to feel more velvety in the mouth. That means you don’t need to fuss with peeling skins as you sometimes do with chickpeas to achieve a silky hummus.
The flavor is hearty and slightly earthy, which complements tahini, lemon, garlic, and cumin very well. If you want a hummus that feels familiar but tastes a little different, black beans are an excellent choice.
To start, rinse and drain canned black beans. For this recipe I use three 15-ounce cans, but you can scale the amounts to suit your needs.
Best quality brands of beans
Canned bean quality can vary. In my experience, some brands drain and rinse cleaner and have a firmer bean. Two brands I’ve used with consistently good results are Bush’s and Goya, but feel free to use whatever brand you prefer locally.
Place the rinsed beans in the bowl of a food processor with fresh garlic cloves, tahini, lemon juice, ground cumin, kosher salt, and olive oil. Blend until smooth, scraping down the sides as needed. The result should be creamy and well-seasoned.
What is tahini?
Tahini is a paste made from sesame seeds and is a traditional ingredient in hummus. This recipe uses a modest amount — about a tablespoon — so it adds creaminess without dominating the flavor. If you enjoy a more pronounced sesame note, increase the tahini to taste (two to three tablespoons total).
Tahini is commonly found in grocery stores near other nut and seed butters.
Once blended, the hummus can be served at room temperature or chilled. Spoon it into a serving bowl and garnish if you like with a drizzle of olive oil, a sprinkle of ground cumin, or chopped cilantro.
Pair it with warm pita, pita chips, tortilla chips, crackers, or an assortment of fresh vegetables such as carrots, celery, and radishes.
Serving suggestions
This hummus works anywhere you’d use a traditional recipe: as an appetizer with bread or chips, as a sandwich spread, or as a flavorful base for flatbreads and pizza. It’s also excellent for a hearty breakfast-style plate: serve with corn chips, salsa, a fried egg, fresh cilantro, and a dollop of sour cream for a mock huevos rancheros.
Recipe FAQ and tips
Store in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze in a freezer-safe container for 1–2 months.
Yes. Freeze for up to a couple of months and thaw overnight in the refrigerator before serving.
For many people, yes. The hummus is naturally gluten-free and dairy-free and provides fiber and plant-based protein from the beans.
Recipe variations
This recipe is flexible and easy to adapt:
- Without tahini: Omit the sesame paste. The hummus will still be creamy thanks to the beans and olive oil.
- Spicy version: Add cayenne pepper (start with 1/4 teaspoon), or try 1/2 teaspoon chili powder or chipotle powder for smokiness.
- Roasted red pepper: Stir in a drained jar of roasted red peppers for color and sweetness.
- More garlic: Use a head of roasted garlic for a mellower, richer garlic flavor instead of raw cloves.
- Thin the dip: If it seems too thick, add up to 2 tablespoons cold water or a bit more olive oil to reach the desired consistency.
If you try this recipe, leave a comment and share how you served it — I’d love to hear your variation ideas.
Black Bean Hummus
8
Ingredients
- 3 15 oz cans black beans, drained and rinsed
- 5 cloves garlic, roughly chopped
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 tbsp fresh lemon juice
- 3 tbsp olive oil
- salt to taste
Instructions
- Drain and rinse the beans until the water runs fairly clear. Place them in the bowl of a food processor.
- Add the roughly chopped garlic, tahini, cumin, lemon juice, olive oil, and a pinch of salt.
- Blend until smooth, scraping the bowl as needed. Taste and adjust seasoning — more salt, lemon, or cumin as you prefer. Serve immediately or chill before serving.
Notes
Nutrition
Carbohydrates: 28 g,
Protein: 10 g,
Fat: 7 g,
Fiber: 11 g
Nutrition is estimated and provided as a guideline.
Post updated with more tips and writing in July 2018. Originally published January 2015.