Black Bean Hummus

Dig into a rich, dark, velvety dip that was born to spice up the party.

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Looking for a dip that will level up any get-together? Look no further than this delicious-yet-healthful black bean hummus. It replaces chickpeas—the staple base of classic hummus—with black beans, adding a little global flair to a Middle Eastern condiment.

I’ve been making hummus for many years now, and it always amazes me how easy it is to experiment with different flavor profiles. Black bean hummus takes it up a notch with a harmonious blend of savory beans and warm spices, accented by a hint of tangy lime juice. Although this dip looks and tastes restaurant-level, anyone can whip it up in 10 minutes or less. Simply throw all the ingredients together in a food processor and blend away! It’s that easy.

If you’ve ever craved Refried Beans and Garlic Hummus simultaneously, you need to bookmark this recipe! It’s got a little zest and a ton of potential. Whether it’s part of an afternoon snack, a larger meal, or a party spread, this dip is too delectable to pass up.

Is Black Bean Hummus Healthy?

When consumed in moderation, this hummus is a healthy, nutrient-rich addition to a well-balanced diet. The black beans are an excellent source of plant-based protein with high fiber content, and the olive oil adds some heart-healthy fats. Plus, this recipe is vegan and gluten-free, making it a great choice for accommodating those dietary needs.

Reaching The Perfect Consistency

The first time I made hummus, I used an old blender from the 1950s. To my dismay, the recipe turned out chunky and lumpy, more like a mash than a smooth dip. Since then, I have switched to using food processors or more modern blenders with larger blades, which are more efficient at achieving a smooth consistency. Take it from me: A high-quality food processor is an essential kitchen appliance, especially if you plan to make dips or spreads on the regular.

FAQs & Tips

How Do I Store Leftovers?

Cover your black bean hummus and refrigerate it for 3-4 days. For longer storage, place it in a freezer-safe container and freeze for up to 2 months. Thaw frozen hummus in the fridge overnight before serving the next day. Stir it as necessary to regain a smooth consistency.

Is This A Fusion Food?

Black bean hummus combines black beans—which are native to the Americas and widely popular in Latin dishes—with Middle Eastern hummus. So, yes, it is a fusion food.

What’s A Good Substitute For Tahini In Hummus?

Tahini is basically sesame paste. If you’re either allergic or not a fan of sesame, consider using sunflower seed butter instead. From my experimentation, it’s the closest neutrally flavored seed blend that will get the kind of taste and consistency this recipe calls for. Feel free to experiment, however, with other butters like almond or cashew.

Why Do Black Beans Turn Purple?

Black beans contain an organic pigment called anthocyanin. This component creates a variety of hues when the pH balance changes due to a shift in the acidic or alkaline environment. In this recipe, the lime juice adds acidity, enhancing the beans’ natural purple tones.

Serving Suggestions

Got a festive fiesta coming up or planning to spend some time with friends? Dish up your black bean hummus with a selection of raw veggie sticks, Air-Fryer Tortilla Chips, warm Pita Bread, and crispy Flaxseed Crackers. This simple finger-food spread is just right for chatting and noshing with good pals. If you want to incorporate black bean hummus into a full meal, try it as a condiment on Breakfast Tacos, Healthy Chicken Quesadillas, a Sandwich de Mezcla, or a Falafel Burger.