This post may include affiliate links; for details, see our disclosure policy.

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.

Black bean hummus
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a tasty dip that surprised us with its irresistibly creamy flavor: Black Bean Hummus! This spin on the traditional Mediterranean chickpea dip might sound fun, but here’s the thing. It tastes even better than it sounds! Yep, we polished 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 minute we tasted it, we knew we had to share it with you.

Ingredients for black bean hummus

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. Here we’ve taken our Classic Hummus recipe and made two swaps: black beans for chickpeas and lime for lemon. That’s it! Here’s what you’ll need for homemade black bean hummus:

  • Garlic
  • Black beans
  • Lime juice
  • Tahini
  • Olive oil
  • Smoked paprika
  • Kosher salt

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.

Black bean hummus recipe

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
  • Cumin or chili powder (start with ¼ teaspoon)
  • Jalapeno pepper for some heat

How to serve black bean hummus

Once you’ve whipped up that heavenly 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:

What are you planning to dip into your black bean hummus? Let us know in the comments below! We are obsessed with this easy appetizer recipe, and we hope you will be too.

Black Bean Hummus

Storing leftovers

Leftover black bean hummus stores up to 4 days refrigerated.

More black bean recipes

Black beans are one of the top staples in our pantry! Here are a few more tasty ways to use them in delicious meals:

Dietary notes

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

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Black bean hummus

Easy Black Bean Hummus


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x

Description

This black bean hummus recipe is a fun spin on the classic dip! It’s tangy with a pop of lime and irresistibly creamy.


Ingredients

Scale
  • 1 small garlic clove
  • 1 15-­ounce can black beans
  • 2 tablespoons fresh lime juice
  • ¼ cup tahini
  • 1 tablespoon olive oil
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt

Instructions

  1. Peel the garlic. Drain the black beans, but don’t rinse them. Juice the lime.
  2. Add the garlic to the bowl of a food processor and process until finely chopped. Add black beans, lime juice, tahini, smoked paprika and kosher salt. Puree for 15 seconds, then scrape down the bowl. Taste and if it’s too thick, add another drizzle of olive oil. Puree for additional minute until creamy. Stores refrigerated for up to 4 days. 
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: Mediterranean
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. Donna says:

    how long will it last in the fridge?

    1. This should last up to 4 days refrigerated. Thank you!

  2. Brenda says:

    Thank you so much Sonja and Alex for this delicious, easy and affordable recipe!






  3. Katie R says:

    This is the only hummus I’m eating from now on. Thanks guys!