Black Bean Hummus

Name: Black Bean Hummus recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American/ Mexican
Ingredients: 2 small cans black beans; 3/4 C sour cream; 2 tsp. chopped garlic; 2 tsp. crushed red pepper; 1 green onion; 1/2 C Tahini (sesame paste); 1/4 C fresh cilantro; 1 tsp salt; 1 tsp black pepper

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This Creamy Black Bean Hummus recipe is a deliciously addictive twist on classic hummus. Made with black beans, tahini and sour cream, It's a party favorite, perfect for dipping!

Black bean hummus in black bowl served on platter of vegetables

Black Bean Dip

Black Bean Hummus is basically a Black Bean Dip made in the style of classic Mediterranean hummus dip. We used canned black beans (instead of chickpeas) and added a bit of southwestern flair. Like our White Bean Hummus, it tastes great with sliced veggies as part of a crudité platter.

This dip is a favorite at parties because hummus lovers recognize the flavors and indulge, while black bean fans just call it "black bean dip" and swirl in their tortilla chips. Add some Fresh Pineapple Salsa!

The best part? You can whip it up in a food processor in 15 minutes!

Jump to:

Black Bean Dip
Ingredients
Instructions
Top tip
Substitutions and variations
Storage
Serving suggestions
More Black Bean Recipes
FAQ
Related recipes
Black Bean Hummus recipe

Ingredients

BLACK BEANS: canned black beans, drained
SOUR CREAM: we use light sour cream for this recipe to save calories
GARLIC: chopped garlic (use fresh garlic cloves or chopped garlic in jar)
RED PEPPER FLAKES: crushed red pepper flakes add a little kick
GREEN ONION
TAHINI: (tahini paste) the key ingredient to great hummus
CILANTRO: fresh cilantro, in hummus and as garnish
SALT: we like kosher salt or sea salt
BLACK PEPPER: freshly ground black pepper

*see recipe card for quantities.

Black bean hummus in bowl, served on platter of veggies + pita triangles

Instructions

Open and drain 2 cans of black beans. Place in food processor.
Add tahini. Purée until coarsely chopped.
Chop green onion and add to food processor.
Add garlic, cilantro and red pepper.
Process until mixture reaches a smooth consistency.
Remove from food processor and transfer to medium bowl.
Add sour cream, salt and pepper.
Refrigerate for at least 30 minutes and enjoy.
Serve with toasted pita bread or crackers

Top tip

Set aside a handful of black beans before mixing to use a pretty topping for Black Bean Dip.

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Substitutions and variations

SPICE IT UP: add southwestern flare with smoked paprika, cumin, or chili powder
TOP IT: with a drizzle of olive oil, a squeeze of fresh lime juice, or fresh salsa
CREAMY HUMMUS: for a creamier texture, add more sour cream (thin it down with water)

Storage

Refrigerate freshly made hummus dip for 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days
Add a drizzle of olive oil to "freshen" it up before serving.
Freeze in an airtight container for up to 2 months.

platter of vegetables with bowl of black bean hummus and bottle of red wine

Serving suggestions

Toasted Pita Bread Triangles: (homemade or store bought) go great with Black Bean Dip.
Tortilla Chips or Fritos: a thick corn chip tastes great covered in Black Bean Hummus.
Veggies: sliced carrots, radishes, cucumber slices, and peppers make great dippers.
Sandwiches or Wraps: a dollop of Black Bean Hummus adds big flavor to sandwiches or veggie wraps.
A Trio of Dips: make a party platter using our Beer Cheese Dip and Tomato Jalapeño Jam.

More Black Bean Recipes

Fire Roasted Black Bean Soup: Rich, complex and satisfying, this soup combines fresh Southwestern flavors into a comforting bowl of goodness.

Black Bean Quesadillas: Packed with robust flavor & cheesy goodness, this quesadilla is anything but ordinary! It's an easy dinner, satisfying appetizer, or great game day snack.

FAQ

How long does Black Bean Hummus last?

Black Bean Hummus Dip can be stored in the refrigerator for up to 3 days. It can be frozen for up to 3 months.

Can I use dried beans for this recipe?

Yes, it will add some time, but you can cook dried beans from scratch (instead of using canned beans). 2 ½ to 3 cups of cooked beans will work for this recipe.

Can I make it in a blender?

Yes. If you do not have a food processor, you can mix the ingredients in a blender. Just pay attention to make sure the ingredients are blending well. You may have to add water to get the mixture going.

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