Black Bean Hummus – blended with black beans, garlic, tahini, lemon juice, cumin, and kosher salt for a creamy, flavorful dip.

Don’t let this one slip away — pin it now and thank yourself later!

This black bean hummus isn’t just a recipe—it’s a lifesaver. If you know me, you know that football season means one thing: snacks, and lots of them. A couple of years ago, I realized that I was always the one going for the heavy dips and cheesy appetizers, and I wanted to bring something lighter yet still delicious to the party. Enter: black bean hummus. Whipping it up for the first time felt like discovering a secret hack. The whole experience takes five minutes, tastes incredible, and makes you look like a hostess superstar. Oh, and the best part—it’s healthy! Now, this has become my go-to for potlucks, game days, and even just for keeping in the fridge during a busy week.

Why You’ll Love This Black Bean Hummus

This recipe is everything a good app should be. It’s quick, easy, and will make you the star of the snack table. Here’s why you’ll fall head over heels for it:

Fast and Foolproof: All you need is a food processor and minimal effort—no cooking skills required.
Customizable: Adjust the lemon juice, spice level, and consistency to fit your taste buds.
Healthy Without Sacrifice: Packed with protein, it’s a crowd-pleaser that’s good for you.
Perfect Party Trick: Make it in big batches for parties, or keep a small bowl in the fridge for snacking all week.

Ingredient Notes

This recipe uses pantry staples that you probably already have on hand. Here’s why each one is essential:

Black Beans: These are the heart of this hummus, adding a velvety texture and rich, earthy flavor.
Tahini: A creamy sesame paste that gives the hummus its velvety base and signature nuttiness.
Garlic: Adds a punch of flavor that can be adjusted to your liking.
Lemon Juice: The acid brings brightness and balances the richness of the tahini and beans.
Cumin: Gives the hummus its warm, smoky undertone that keeps people coming back for more.
Kosher Salt: A little goes a long way in enhancing and rounding out the flavors.
Water: Used sparingly, it ensures the hummus reaches your ideal creamy consistency.

How To Make This Black Bean Hummus

This recipe couldn’t be simpler. Follow these steps, and you’ll have a party-worthy dip in literally minutes:

Step 1: Drain and rinse your can of black beans to remove any excess salt or starches.
Step 2: Add the black beans, garlic, lemon juice, tahini, and cumin to a food processor and blend until smooth.
Step 3: Check the texture. If it’s too thick, drizzle in a bit of water, one tablespoon at a time, and blend again.
Step 4: Season with kosher salt and taste. Adjust the lemon juice or seasoning as needed.
Step 5: Transfer to a serving bowl and enjoy with your favorite dippers!

Storage Options

Store your black bean hummus in an airtight container in the refrigerator for up to a week. Make sure to give it a quick stir before serving, as it may thicken slightly over time. For longer-term storage, you can freeze the hummus in small portions for up to 3 months. Thaw in the fridge overnight and fluff it up with a bit of water or lemon juice to restore its creamy texture.

Variations and Substitutions

Switch things up for a fun twist on the classic:

Spicy Kick: Add a pinch of cayenne or a drizzle of sriracha for a fiery version of the dip.
Roasted Garlic: Swap raw garlic for roasted to bring a mellow, caramelized flavor to the hummus.
Herbaceous: Blend in fresh cilantro or parsley for a brighter, herb-forward take.
Smoky: Add a bit of smoked paprika to deepen the flavors and give it an irresistible aroma.

What to Serve with This Black Bean Hummus

Don’t let this one slip away — pin it now and thank yourself later!

This hummus is endlessly versatile, but here are my favorite pairings:

Veggie Sticks: Carrots, celery, and bell peppers are perfect for dipping and add a crunch to every bite.
Pita Chips: Lightly crunchy and salty, they soak up the hummus beautifully.
Homemade Tortilla Chips: Their slightly toasted flavor is the perfect complement to the creamy hummus.

FAQ

Q: Can I use dried beans instead of canned?

A: Absolutely! Just cook the dried beans until tender before using them in the recipe.

Q: Do I have to use tahini?

A: While tahini adds great depth, you can substitute it with almond butter or sunflower seed butter for a similar creaminess.

Q: How can I make it extra creamy?

A: Blend it longer, add a touch more tahini, or drizzle in olive oil while processing for a silkier finish.