Easy Black Bean Hummus

Name: Easy Black Bean Hummus
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 small garlic clove; 1 15-ounce can black beans; 2 tablespoons fresh lime juice; ¼ cup tahini; 1 tablespoon olive oil; 1/4 teaspoon smoked paprika; ¼ teaspoon ground cumin; 1/2 teaspoon kosher salt

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This black bean hummus recipe is a fun spin on the classic dip! It’s creamy, full-flavored with a pop of lime, and comes together in 10 minutes.

Here’s a tasty dip that will surprise you with its irresistibly creamy flavor: black bean hummus! This spin on the traditional Mediterranean chickpea dip tastes even better than it sounds.

Yep, I always polish this one off extremely quickly because it’s just that good. Black beans, lime, tahini and a bit of smoked paprika make creamy dip magic. The first time I tasted it, I knew this recipe was a keeper. Here’s how to make it for yourself!

What Does Black Bean Hummus Taste Like?

Black bean hummus is a fusion spin that replaces black beans for the chickpeas in the classic Mediterranean dip. You can make it various ways, and use Latin American style flavors to make it like a cross between hummus and salsa.

Black bean hummus tastes garlicky and creamy like hummus, but the black beans make it a touch sweeter and earthier. The lime brings brightness and I like adding cumin and smoked paprika for a super savory note. It doesn’t really taste “beany”: it’s a great dip for chips.

Ingredients You’ll Need

Here I’ve taken my Classic Hummus recipe and made two major swaps: black beans for chickpeas and lime for lemon. Here’s what you’ll need for homemade black bean hummus:

Garlic: Brings in the classic hummus flavor.
Black beans: I always use canned here for convenience, but you can also use 1 ½ cups cooked beans.
Lime juice: Always use fresh lime juice for the best flavor.
Tahini: This sesame paste is the key to any good hummus. (Though I’ve also experimented with hummus without tahini.)
Olive oil: A good extra-virgin olive oil rounds everything out.
Smoked paprika and cumin: These are my keys to the best savory flavor.

How to make it? Essentially blend all ingredients in a food processor until a creamy dip forms. See the recipe below for all the details! It’s a fantastic gluten-free and vegan appetizer recipe for entertaining guests of all different diets.

Flavor Add-Ins

This black bean hummus comes out so creamy and delicious, with a flavor that’s extremely versatile. It doesn’t go heavy on the Mexican or Latin American flavors, so if you’d like you could customize it that way. Here are some ideas for adding in your own flair (or feel free to get creative):

1 handful cilantro
Chili powder (start with ¼ teaspoon)
Jalapeno pepper for some heat

How To Serve Black Bean Hummus

Once you’ve whipped up that dip, let’s get to toppings and dippers! The one requirement: add pico de gallo or salsa fresca on top! It’s easy to find in the refrigerated section at most grocery stores, and it not only looks beautiful but adds a zing of acidity. Here are a few ideas for what to dip in hummus:

Homemade tortilla chips, hot from the stove (or purchased chips!)
Plantain chips
Carrots, celery, bell pepper, kohlrabi or jicama strips
Pita bread
Pita chips
Crackers

Storing Leftovers

Leftover black bean hummus stores up to 4 days refrigerated in an airtight container. Give it a quick stir before serving.

Can you freeze black bean hummus? You can; hummus freezes surprisingly well. Store it in an airtight container (drizzle a little olive oil on top) for up to 3 months. Thaw overnight in the fridge, then stir well before serving. See more in my guide, How to Freeze Hummus.

Dietary Notes

This black bean hummus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

Can you make hummus with black beans instead of chickpeas?

Yes! Swap black beans for chickpeas and lime for lemon in a classic hummus base, and you’ve got a creamy, earthy black bean hummus.

What does black bean hummus taste like?

Creamy and smooth like classic hummus, but earthier and a little more savory, with brightness from lime and a subtle smokiness from smoked paprika.

How do you make black bean hummus without tahini?

I like it best with tahini, but you can try substituting an equal amount of almond or cashew butter, or using extra olive oil for a lighter version.

What do you eat with black bean hummus?

Tortilla chips, plantain chips, pita, crackers, and fresh veggie sticks like carrots, celery, and bell pepper. I like pico de gallo spooned on top.