This Spicy Black Bean Hummus is creamy, zesty, and addictive! It's a quick and easy vegan dip made with simple pantry ingredients and packed with bold flavor.
Whether you're scooping it up with crispy chickpea crackers, fresh veggies, spreading it on lentil tortillas, or enjoying it with some fluffy homemade pita bread, this hummus is sure to spice up snack time.
If you're a hummus lover, don't miss my smoked paprika hummus, peas hummus, or this garlicky hummus without tahini.
You know me - I'm all about colorful hummus like roasted red pepper hummus, red lentil hummus, and pink beetroot hummus, but the moment I tried this black bean hummus, I was completely hooked. It's bold, creamy, and just the right amount of spicy. I knew right then I had to share it with you.
This dip checks all the boxes: silky smooth, bursting with bold, zesty flavor, and loaded with that rich, nutty tahini goodness that keeps you coming back for more.
The best part? It's ready in under 10 minutes with zero fuss or fancy gear - just pure, plant-powered deliciousness you'll want to dunk anything into!
It's loaded with protein, fiber, and all the feel-good nutrients to power you through snack time (or honestly, dinner-no judgment here).
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Ingredients
- Black beans: Use cooked or canned black beans for a quick protein boost and creamy texture.
- Olive oil: Choose extra virgin for its rich flavor and healthy fats that make the hummus smooth.
- Lime juice: Freshly squeezed lime juice brightens the dip. You can use lemon juice as an alternative.
- Garlic: Fresh garlic delivers a bold, zesty punch; you can swap in garlic powder for a gentler, more subtle garlic note.
- Tahini: Stir tahini well before measuring to keep it creamy and smooth in your hummus.
- Salt & Spices (cumin, smoked paprika, chili flakes): They add depth, smokiness, and just the right amount of heat to make every bite flavorful.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Black Bean Hummus
Step 1: Add the black beans, reserved liquid, tahini, olive oil, lemon juice, garlic (or garlic powder), salt, and spices to a blender or food processor.
Step 2: Blend until smooth and creamy, scraping down the sides if needed. Scoop into a bowl, drizzle with olive oil, and sprinkle with red pepper flakes and parsley. Enjoy!
Hint: If your hummus turns out too thick or gritty, just add 1-2 tablespoons of the reserved black bean liquid and blend again until smooth and creamy.
Variations
- Black beans: You can use cooked kidney beans or pinto beans for a similar texture.
- Hummus without tahini: if you want to make your hummus without tahini, you can add + 1-2 tablespoon olive oil or unsweetened cashew butter, almond butter, or sesame butter. Please note that the taste may vary slightly depending on the nut butter you use.
- Oil-free: Omit the oil by adding a bit more bean liquid or water to keep it smooth.
- Add chickpeas: Mix in some cooked chickpeas with black beans for a milder, creamier texture and classic hummus flavor.
Marinela's Tips
- Use soft, well-cooked beans: Whether canned or homemade, make sure the black beans are tender for the creamiest texture.
- Taste and tweak: Always taste after blending and adjust salt, lemon juice, or spice to suit your preferences.
- Use good tahini: A high-quality tahini makes a big difference-look for one that's smooth and runny, not bitter or overly thick.
Serving Suggestions
- Spread it on toasted slices of my hearty whole grain wheat bread for a satisfying snack or light lunch.
- Wrap it up in my soft homemade flour tortillas, sweet potato wraps, or green tortilla wraps for a delicious, protein-packed roll-up.
- Serve it as a side with these crispy vegan chickpea patties or polenta fritas for a flavorful plant-based meal.
- Scoop it up with crunchy seed crackers for a quick and healthy snack.
- Add a dollop to burgers like my crispy jackfruit burgers for an extra layer of creaminess and spice.
Frequently Asked Questions (FAQ's)
Store it in an airtight container in the fridge for up to 4-5 days.
Skip the olive oil and add a bit more bean liquid or water to achieve a smooth consistency. It's still rich, creamy, and completely plant-based.
More Plant-Based Dips
📖 Recipe
Spicy Black Bean Hummus
Equipment
- 1 high speed blender
Ingredients
- 15 oz canned black beans ~1 ⅔ cup, drained, rinsed, liquid reserved*
- 2 tablespoons tahini
- ¼ cup olive oil extra virgin
- 1 ½ tablespoon lime juice freshly squeezed
- 1 garlic clove minced
- 2 tablespoons reserved water from cooked black beans or cold water
- ¾ teaspoon sea salt adjust to taste
- ¾ teaspoon cumin powder
- ¾ teaspoon chili powder
- ¼ teaspoon ground black pepper
Instructions
- Add all the ingredients to a blender or food processor
- Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
Notes
- Too thick or gritty? Add 1-2 tablespoons of the reserved bean liquid and blend again until smooth.
- Want more heat? Increase chili flakes or add a pinch of cayenne.
- Make it oil-free: Omit the olive oil and use extra bean liquid or water.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
Nutrition
If you try this black bean hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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