Black Bean Hummus is a twist on traditional hummus with black beans, garlic, cumin, tahini and a little cayenne pepper for a kick.
We love hummus around here. It’s one of our favorite dips. It’s a great, protein rich snack that everyone loves. Whether we are eating Spicy Hummus, Artichoke Hummus, Olive Hummus or this Black Bean Hummus, it is a great dip to serve at parties, game day and afternoon snack sessions.
Yes, hummus is really popular these days and you can find just about every variety you can think of in the grocery store. But guys, making your own homemade hummus is also really easy. It is essentially one step: blend it all together. And voilá hummus!
Let’s talk about what ingredients you need to make it.
Black Bean Hummus Ingredients:
- BLACK BEANS: I use canned black beans for this recipe, as opposed to dried beans, for ease. Just make sure that they are drained.
- GARLIC: Garlic is always a must when making hummus so you’ll need it here too. Fresh garlic cloves will give you the best flavor.
- PAPRIKA: Will add smokiness and color.
- CUMIN: Adds a warm, peppery, smokiness.
- GROUND CORIANDER: Adds a citrusy flavor along with a hint of sweetness.
- SALT
- TAHINI: Tahini is a paste made of sesame seeds and is popular in Middle Eastern cooking. It is what gives hummus the classic nutty flavor.
- LEMON JUICE: Adds acidity and brightness.
- EXTRA VIRGIN OLIVE OIL: Helps smooth out the hummus
Step by Step Photos and Instructions:
Using a food processor makes making homemade hummus ridiculously easy to make. All you need to do is combine all of the ingredients (except 1 tablespoon of olive oil) together in the food processor and process until smooth. Then drizzle the remaining tablespoon of olive oil over the top.
Combine all ingredients, except 1 tablespoon olive oil, in food processor. 
Process until smooth. Drizzle with remaining olive oil.
This Black Bean Hummus is great when served with vegetables, pretzels, pita and tortilla chips. Basically just about anything that you’d dip in traditional hummus would also be great with this version.
Storage and Leftovers:
Keep any leftover hummus stored covered in the refrigerator and use within a few days. If it gets dry after being refrigerated, drizzle a little more olive oil over the top before serving.
Looking for recipes using black beans? Try these:
If you love this black bean hummus, you’ll also love this Black Bean Salsa.
Chorizo and Black Bean Taquitos are always a hit!
I love adding black beans to these Pulled Pork Nachos.
Note: This post was originally published in 2010. Updated in 2023 with new photos, a slightly modified recipe and nutrition information.
Servings
Ingredients
- 15 ounces canned black beans ( drained)
- 3 cloves garlic
- 1/4 - 1/2 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- 2 tablespoons tahini
- 3 tablespoons olive oil (divided )
- 1 tablespoon lemon juice
Instructions
Combine all ingredients, except 1 tablespoon olive oil, in a food processor. Process until smooth.
Transfer to a bowl, drizzle with remaining olive oil, sprinkle with a little more paprika and serve.
I’ve been searching for a good black bean hummus recipe, and this one fits the bill perfectly. Loved it! I sprinkled the top with pepper jack cheese and popped it under the broiler for a few minutes. Melty, yummy goodness :)
[…] actually 40 years old on the inside and I shamelessly love entertaining. Anyway. I prepared some black bean hummus and crispy bread bites as an appetizer. I photographed the little Cuisinart that could because […]
Oh, I love this and I love the roasted garlic hummus…I have to try them…
I love black bean hummus! The cumin ties it all together for me.
Love the idea for this black bean dip. The combination of spices plus cilantro sounds terrific.
This is really good! Thanks for sharing. I had everything on hand except tahini and even without that, this is really good!
This is nice. I once made hummus from dried soybeans. Good.