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

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

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.