Black Bean Hummus

by Joanne April 14, 2023

This Black Bean Hummus is creamier and smoother than a classic chickpea hummus, but is still flavored with classic hummus ingredients like tahini and cumin. It’s a great healthy appetizer or healthy snack!

Black Bean Hummus - In a Food Processor Bowl with Chips On Side

Hummus is traditionally made with chickpeas, but I’ve come to enjoy black bean hummus a lot more.

I will admit that black bean hummus is a lot uglier than chickpea hummus, but it makes up for it in taste. Black beans have always been one of my favorite beans, and they blend up so beautifully with the traditional flavors of a hummus.

Don’t get me wrong, I LOVE a classic hummus made with garbanzo beans, but having experimented with different types of beans beyond chickpeas, I think black beans are the best.

And, I’ve started seeing creamy black bean hummus more and more at the grocery store. It’s great for something a little different.

Why make hummus with black beans?

It not only has the delicious flavor of black beans, but it also blends a lot smoother than hummus made with chickpeas.

It shouldn’t be surprising, since even eating black beans and chickpeas straight out the can, it’s noticeable how much creamier the texture is of a black bean.

Whenever I make a classic hummus recipe, I peel the skins of the chickpeas as much as possible so that it’s creamier. There’s no need to do that here!

To get started, rinse and drain canned black beans. For this recipe, I use three cans.

Best Quality Brands of Beans

I had no idea that the quality of canned beans can vary so much until I tried a few brands.

The best in my opinion is Bush’s. Goya is also good.

Then combine in the bowl of a food processor with fresh garlic cloves, tahini, fresh lemon juice, 1 teaspoon ground cumin, kosher salt, and olive oil, and blend until it has a smooth consistency.

What is Tahini?

Tahini is a paste made with sesame seeds. It’s essential for a traditional hummus, and I use only a tablespoon here. If you like a pronounced sesame flavor, you can increase to 2-3 tablespoons tahini total.

Most grocery stores stock tahini in the same aisle as the peanut butter.

Once you’ve blended everything together, it’s ready to enjoy, right at room temperature! The prep is pretty much the same as regular hummus.

Serve it in a dish and pair with warm pitas, crackers, tortilla chips, or veggie sticks.

Serving Suggestions

You can eat this delicious hummus with all the things you’d normally pair hummus recipes with, like pita bread or pita chips, crackers, and sliced fresh veggies like carrots, celery, and radishes.

I also enjoy this black bean hummus as a spread in sandwiches or even as the “sauce” for pizza.

One of my favorite healthy breakfasts is making a mock huevos rancheros with this homemade hummus, pairing with corn chips, salsa, fried eggs, fresh cilantro, and sour cream.

These Black Bean Burgers are really delicious too if you’re a black bean fan. Happy cooking!

Recipe FAQ and Tips:

How do you store leftover hummus?

Keep in an airtight container for 4-5 days in the fridge, or 1-2 months in the freezer.

Can homemade black bean hummus be frozen?

Yes, it freezes very well, for a month or two. When ready to eat again, let it thaw in the fridge overnight.

Is this healthy?

For many people, yes. It is gluten-free and dairy-free.

Recipe Variations

This is a great recipe for changing things up per your tastes.

For black bean hummus without tahini, simply omit the sesame paste from the recipe. The hummus will still be creamy and smooth without it.

For a spicy black bean hummus, add cayenne pepper to the food processor when blending the ingredients. Start with 1/4 teaspoon and add more as desired. You can also add 1/2 teaspoon of chili powder, or 1/2 teaspoon of ground chipotle peppers for a smoky note.

For roasted red pepper hummus, add a 16 ounce jar of roasted red peppers (drain before blending).

For more garlic flavor, add one head of roasted garlic before blending. This is also a good substitute if raw garlic clove is too strong for you.

Too thick? You can up to 2 tablespoons of cold water if you want to thin it slightly, but do not add any more. It’s better to thin with more olive oil, so the consistency doesn’t get watery.

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