Easy Black Bean Hummus Recipe (Vegan + Gluten-Free)
This easy black bean hummus is definitely the best vegan appetizer, side dish, or snack (no chickpeas needed). Simple homemade Mediterranean dip that's naturally gluten-free,dairy-free, incredibly healthy, and packed with irresistibly creamy flavor. You'll look forward to serving this delicious savory hummus recipe at your next party, game day, or potluck with tortilla chips, veggies, nachos, or crackers.
Equipment
- 1 Blender or food processor
- 1 lemon squeezer
Ingredients
- 15 oz canned black beans ~1 ⅔ cup, drained, rinsed, liquid reserved*
- 2 tablespoon tahini
- ¼ cup olive oil extra virgin, plus more for drizzling if you like
- 1 ½ tablespoon lime juice freshly squeezed
- 1 garlic clove minced or processed before blending other ingredients
- 2 tablespoon reserved water from black bean can
- ¾ teaspoon sea salt or per taste
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder add more for heat
- ¼ teaspoon ground black pepper add more for heat
For garnishing
- 1 teaspoon red pepper flakes
- 1-2 tablespoon fresh parsley chopped
Instructions
- Drain and rinse canned black beans. Don't forget to reserve 2 tablespoons of the liquid from the can. Squeeze the lime. Peel and mince (or finely chop) the garlic. Alternatively, you can simply process whole garlic clove in the blender or a food processor before adding in the other ingredients.
- Add in drained and rinsed black beans, olive oil, tahini paste, water from the canned beans, lime juice, salt, and spices, and blend until a smooth and creamy textured mixture forms. I like to scrape the sides of the blender cup and blend again for a completely smooth texture.Hint: if your hummus is too dense or gritty, you can slowly add 1-2 tablespoons of black bean liquid, and blitz again, until you reach the perfect consistency.
- Transfer your hummus to a bowl and serve drizzled with olive oil, sprinkle with red pepper flakes, and chopped parsley leaves. Feel free to double or triple the recipe ingredients if you plan to feed a big crowd.If you want to make it ahead or have any leftovers store them in an airtight container refrigerated for up to 4 days. Freeze it in a freezer-friendly container for up to 2 months.
Notes
- For the best texture and flavor, reserve some of the canned black bean liquid (or cooking water if you cook dried black beans at home) and use it in the recipe.
- Perfectly soft bleak beans. If the canned black beans you have are undercooked, just place them in a pot, covered them with water, and let them simmer until they are soft and mushy. On the other hand, if you are using home-cooked beans make sure you cook them well until they are tender, almost mushy.
- Don't skimp on the tahini. To achieve that rich indulging flavor use organic tahini or make your expensive DIY tahini at home.
- Fresh lime juice. Always use fresh lime (or lemon) juice in your hummus recipes. Bottled store-bought versions are not as bright and fresh as the real stuff.
- Don't miss ground cumin. It gives your hummus that special rich and hearty touch.
Nutrition
Calories: 266kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 855mgPotassium: 387mgFiber: 8gSugar: 0.1gVitamin A: 129IUVitamin C: 5mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know how it was!