This black bean hummus is loaded with so many good-for-you ingredients and tastes so delicious, I can’t wait for you to try it! As much as I love a classic chickpea hummus, I also love making hummus recipes with a twist, like edamame hummus and eggplant hummus with za’atar, when I want a healthy snack or appetizer. This hearty black bean hummus, which I shared with you first in 2008, is one of my favorites because it makes an already healthy food even healthier, and, if possible, yummier! Black beans are loaded with more antioxidants than any other bean, and, like all beans, they have tons of heart-health dietary fiber and protein. This is a very simple, beginner-level-easy recipe and it comes together in 10 minutes. You can use canned beans but if you cook the black beans from scratch you will, of course, need to factor that time in.
Why you will love this recipe
Delicious. This could easily become your favorite hummus recipe because it has so much depth and flavor from the black beans, olives, tahini and garlic. Parsley and lemon adds a nice pop of freshness. Easy. There’s no cooking involved here (unless you cook dry beans from scratch): toss the ingredients into a food processor or blender and process. Healthy. This recipe is loaded with so many healthy ingredients, including the black beans, olives and parsley. There are healthy fats in this recipe from the olive oil and tahini. Soy-free, nut-free, gluten-free and vegan. Everyone can eat this black bean hummus. Best of all, it’s so healthy, you can eat it without any guilt at all.
Ingredients
Black beans. You can cook the black beans from scratch (I do this in the Instant Pot on the “beans” setting). You will need to start with 1 cup dry beans for this recipe. But you can also use canned black beans for this hummus recipe. Make sure you rinse them off in a colander to get rid of the brine. Kalamata olives. These add so much amazing flavor while still keeping the flavors close to the Mediterranean roots of hummus. Tahini. Tahini, a paste of sesame seeds, is a traditional hummus ingredient and it adds a lovely smoothness and creaminess to the recipe. Garlic. I adore garlic in nearly anything and I know you do too, but when making a hummus it’s best to temper that love and add no more than one or two cloves of garlic. Remember you are not cooking the garlic and even one or two cloves will be quite assertive. Red pepper flakes. These add a nice hit of spice in the hummus. Use more or less depending on your tolerance for spice. You can substitute with cayenne pepper. Parsley. Parsley adds freshness and more flavor to this black bean hummus recipe, making it quite irresistible. You can use cilantro as a substitute with great results. Lemon juice. The lemon adds that quintessential tang that’s so lovely in hummus and also more freshness. Za’atar (optional). When I have za’atar on hand I love adding a teaspoon of this to the hummus and then sprinkling on some more before serving it. You can skip it. Or try adding a teaspoon of roasted, ground cumin. Extra virgin olive oil. A generous glug of olive oil is key to a great hummus with well-rounded flavors. If you are making this recipe oil-free you can skip it and use water or the black bean cooking stock, as needed.
How to make black bean hummus
Scoop the hummus into a bowl, pour in some olive oil and sprinkle a bit of paprika or za’atar for garnish. Check to get new recipe updates by email.
Serve
Serve the black bean hummus as a dip with fresh veggies (I love lettuce, celery, carrots, bell peppers and asparagus) and/or toasted pita chips or tortilla chips. Use as a spread for sandwiches or wraps. I add hummus to veggie burgers like this beet burger or this falafel burger for an extra bump of nutrition.
Store
Refrigerate: Store in an airtight container in the fridge for up to four days. Freeze: Freezing hummus can affect the flavor and texture, so freezing is not preferred. If you have to, freeze it for up to three months in a freezer-safe container. Thaw completely before eating.
More yummy black bean recipes
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