5 minute black bean hummus is a fun spin on the classic! Black beans are blended with lime juice, tahini, garlic and some spices for a deliciously creamy dip.
There are no shortage of 'hummus' recipes around here! With 7 hummus flavors you can choose from including classic homemade hummus all the way to the far from authentic yet still delicious creamy avocado hummus.
Just like its classic counterpart, this black bean hummus blends olive oil, garlic, tahini and salt, but that's where things diverge a bit. Instead of chickpeas, we use black beans, and we swap the classic lemon for a lime and some southwestern spices.
Serve it up with fresh veggies or pita chips for a healthy and delicious snack!
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Reasons you’ll ♡ this recipe
- it blends together in 5 minutes or less
- it keeps well in the fridge or freezer
- the black beans pair well with the lime and southwestern spices
Recipe video
Watch the video below to see how I make black bean hummus! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- black beans- you'll need to start with cooked black beans; use a can, or cook your own black beans on the stove top or in the Instant Pot.
- tahini- is a sesame seed paste that should be found with the nut butters, in the natural foods aisle or in the international foods section of your grocery store
- lime- adds a subtle twist of flavor here, but you could replace with lemon juice if you'd prefer.
Step by step directions
Make sure you reserve the liquid from the can of black beans or cooking liquid before beginning.
1. Blend liquids- in a 7 cup food processor fitted with a steel S blade, combine 2 tablespoons of reserved liquid from the can of black beans (or cooking liquid), garlic, olive oil, tahini, lime juice, cumin, ground coriander, salt and cayenne. Blend on low speed for 1 full minute, until smooth and frothy.
2. Add black beans- Add the black beans to the food processor. Blend on high speed for 1 minute, then scrape the sides down with a spatula. Blend for an additional 1 minute, until smooth and creamy
TIP- if you'd like your hummus thinner, you can add in some extra black bean liquid (reserved from the can or cooking liquid)
3. Enjoy- Serve immediately, or store for later.
FAQ
Really, almost anything you can dip or dunk! Tortilla chips, crackers, veggies, etc. It also is delicious spread on a sandwich or wrap, and even would be great in a Buddha bowl or taco salad.
YES. You can freeze it flat in a freezer bag, or store in an air tight meal prep container (make sure it's freezer-safe!).
This recipe can be safely stored in the fridge for up to 4 days, or frozen for up to 3 months.
I know some people have successfully used blenders to make hummus, however I have not tried. I suspect you'd need a high powered brand like Vitamix, and would need to use the tamper to make sure all ingredients are properly blended.
Serve it with:
- pita chips
- tortilla chips
- snap peas
- carrot sticks
- celery sticks
- bell pepper slices
- cauliflower florets
- broccoli florets
Other serving ideas
- spread it sandwiches, wraps or pitas as a condiment
- add as a salad dressing in macro bowls
- use it as part of a cheese plate or charcuterie board
More 'hummus' recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
5 Minute Black Bean Hummus
Ingredients
- 15 oz can of black beans liquid reserved; see note 1
- 1 clove garlic minced
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lime juice
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon cayenne more for heat
Instructions
- Blend liquids- in a 7 cup food processor fitted with a steel S blade, combine 2 tablespoons of reserved liquid from the can of black beans (or cooking liquid), garlic, olive oil, tahini, lime juice, cumin, ground coriander, salt and cayenne. Blend on low speed for 1 full minute, until smooth and frothy.
- Add black beans- Add the black beans to the food processor. Blend on high speed for 1 minute, then scrape the sides down with a spatula. Blend for an additional 1 minute, until smooth and creamy
Tips:
- fridge- store in an air tight container in the fridge for up to 4 days.
- freezer- freeze in freezer bags (freeze flat, then store upright), or meal prep containers for up to 3 months.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Kevin Clancy says
This is the best Black Bean Hummus I've tasted! I now make 3 batches at once and freeze it.
Rhonda says
This is so good and easy to make. It's my second time making it and is now my go to snack with baby carrots.
Kevin Clancy says
I have made this recipe several times. It is delicious! In my opinion, this is the best Black Bean Hummus. I triple the recipe and freeze it in small food containers.
Sandy says
I love this hummus! It’s tasty, creamy and great on veggies and chips.
The chips in your photo are beautiful. Can you tell me what they are?
Larry E Collins says
Doubled the garlic. Definitely needs the cayenne for some kick. Really delicious.
Shawnyk says
Have made this several times. Black bean is now my favorite hummus. Highly recommend!
Patty says
So awesome and so easy. I recommend using the canned beans in seasoned sauce. Great recipe.
meshuh says
This black bean hummus is perfect! Lots of flavor! I only added a couple shakes of cayenne pepper and it gave it the perfect amount of heat. Used it for falafel.
Sabine Diller says
I’ve been making my lemon and garlic hummus for so long now. My daughter in law to be mentioned black beans, so I found your recipe and tried it. Amazing! So flavorful and. Creamy. A new favorite for me….
Kelley says
Made this it was delicious. I added hot pepper honey to mine and cayenne pepper.
Derek says
Delicious and easy to make!
Ileana says
This was delicious and I couldn't add oil due to a dietary restriction...oh I also had to substitute PB2 (the powdered peanut butter) for the tahini also due to trying to lower overall fat in my food and by golly it was still delicious!
Ben | Sweet Peas & Saffron says
Hi Ileana, Thanks for sharing your subs, it makes us happy when people find ways to make our recipes work for them.
Christie O says
The family LOVES hummus and this alternative to chick peas is unexpected and DELICIOUS!! Easy and quick - fantastic recipe! Thank you!!
Ben | Sweet Peas & Saffron says
Hi Christie, you are very welcome.
Kass says
I'll never buy store humus again. This is perfect.
Ben | Sweet Peas & Saffron says
Hi Kass,
We loved hearing how much you liked this Hummus recipe. Thanks for sharing
Laurie Gorecki says
Excellent recipe!
Jasmine @ Sweet Peas & Saffron says
Hi Laurie, thank you so much for taking the time to come back and leave a rating and review. We're so glad that you enjoyed this recipe!
Angela says
Yum, such a great recipe. And so quick and easy. I think next time I'll use less garlic though, but that's a personal preference. 🙂
Denise Bustard says
Hi Angela! That's so great to hear, thank you for the note on the garlic. And thank you for taking time out of your day to come back and leave a review 🙂
H.Cherdon says
Great recipe!! I made it without the coriander cause I wasn’t sure. Is that ground coriander seed or ground dried cilantro? Thanks so much!!!
Denise says
Hi! Sorry for the confusion, it's ground coriander seed. In North America we don't call cilantro coriander but I know in Australia they do!
H.Cherdon says
Ok great! Thank you!
Sherrille Gooch says
I was so happy to find a recipe that used cooked dried beans. I made too many and wondered how many more times we could eat black beans! Luckily, I found your delicious hummus recipe! Thank you!!
Denise says
Hi Sherille! I'm so happy you enjoyed the recipe! Did you know you can also freeze leftover black beans? Here's how I do it:
1. portion out your black beans into mason jars and top with the cooking liquid.
2. cool completely before freezing (leave lids ajar and 1/4 of the jar empty to allow for expansion during freezing)
3. freeze for up to 3 months.
Hope this helps!
Michelle Dushensky says
Hi! Excited to try this! How many cups does this make? The serving size is 1/8, is that about 1/4 cup?
Denise says
Hi Michelle, unfortunately I do not have servings in cups. I hope you give it a try!
JoAnn says
This makes about 2 cups of Hummus, given the 15 oz. measure of Black Beans and the 2 Tbls. measure of Tahini. 2 oz. = 1/8 of 2 cups as well as 1/4 cup. I made this according to the recipe presented and it was DELICIOUS (hence the 5 stars). And then I added 1 chopped Scallion (I like Scallions) and 2 oz. of softened Cream Cheese [for a creamier Hummus and because my Daughter will not eat pretty much anything unless it includes Cheese (I imagine that the addition of any kind of either sliced, shredded or grated cheese would have a similar effect)]. To my mind, even better.
JoAnn Cambareri says
OOOPS -- forgot to "Star" this. 5 Stars.
Denise Bustard says
Hi JoAnn, I'm so happy to hear you enjoyed the recipe! Thank you so much for coming back to leave a review, I really appreciate it!
TJ says
Yummy! Just made this! Prefection✨ Thank you!
Denise says
Woo hoo! So happy to hear you enjoyed! Thanks for reporting back, TJ!
Brittany Audra @ Audra's Appetite says
Such a good idea to use the liquid from the can of beans instead of water! Definitely trying that next time 🙂