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    Home > Global Vegan Recipes > Middle Eastern Recipes

    Black Bean Hummus with Olives

    Posted: Jan 21, 2008 ยท Updated: Aug 18, 2021

    Jump to Recipe Pin Recipe

    A creamy black bean hummus with olives and heart-healthy, antioxidant-rich black beans. This is a great alternative to the traditional chickpea hummus and it tastes amazing.

    Black bean hummus with paprika and olive oil in a glass bowl

    I've blogged about my eggplant hummus with za'atar recipe, made with the traditional chickpeas. But today I wanted to introduce you to a different version of hummus that's just as delicious and extremely healthy: Black Bean Hummus with Olives.If you have visited this blog before, you know that I focus on foods that are healthy as well as delicious.

    While I don't obsess with fat and don't believe in cutting it out of meals altogether, I do try to ensure that the fats my family does consume, in limited quantities, are healthy, unsaturated ones. After all, our bodies do need some fat to function effectively and unsaturated fats are even believed to reduce cholesterol levels. Plus, who're we kidding, they add a zing to most foods.

    One of the big advantages of a vegan lifestyle is, the fats you eat tend to be free of cholesterol and, usually, saturated fats, which are predominant in animal products.

    This black bean hummus contains fats from both olive oil and olives, which as we know is a healthy fat and actually good for your heart.

    And black beans, of course, are super-nutritious with loads of cholesterol-reducing dietary fiber, and protein. What's more, they are packed with more antioxidants than any other bean.

    This hummus tastes great with some pita bread or even with crudites. Put it out at a party and I promise you, it will be gone before you know it!

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    • Eggplant Hummus with Za'atar
    Black bean hummus with paprika and olive oil in a glass bowl

    Black Bean Hummus with Olives

    A creamy hummus with olives and heart-healthy, antioxidant-rich black beans. This is a great alternative to the traditional chickpea hummus and it tastes amazing.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Dip
    Cuisine: Middle Eastern
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: black bean hummus
    Prep Time: 10 mins
    Total Time: 10 mins
    Servings: 12
    Calories: 176kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 3 cups black beans (canned or cooked)
    • 14 oz black olives
    • ยผ cup tahini
    • 1 tablespoon lemon juice
    • 3 large cloves garlic , chopped
    • 1 teaspoon cayenne (use less or more based on your preference. Or sub paprika for less heat)
    • ยฝ cup parsley (chopped)
    • ยผ cup extra virgin olive oil
    • Salt to taste
    Prevent your screen from going dark

    Instructions

    • Put all ingredients except the salt and olive oil in a food processor. With the motor running, drizzle in the olive oil until the ingredients form a smooth paste.
    • Add some water if the mixture is too thick. Add salt to taste.
    • Remove to a bowl.
    • Sprinkle with red pepper and a few drops of olive oil as a garnish. You can also sprinkle on some za'atar seasoning if you have it.
    • Serve with pita bread or crudites.

    Nutrition

    Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 518mg | Potassium: 206mg | Fiber: 5g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. abc

      May 27, 2014 at 2:35 pm

      Hi Vaishali,

      Did you use raw sesame seeds here?
      Thanks

      Reply
      • Vaishali

        May 27, 2014 at 3:32 pm

        Hi ABC, I sometimes use raw, but recommend that if you have the time, then do roast them first-- you can roast on a skillet or in the oven or even the microwave. Do in small time installments so you don't burn them. They taste much better in the hummus roasted. I will add to the recipe too. Thanks for the question. ๐Ÿ™‚

        Reply
    2. Margherita

      February 27, 2012 at 3:05 pm

      Never thought of making hummus with black beans. I'm intrigued...gonna have to try it because I'm really curious about the final taste.
      Thanks for sharing
      Love&Light
      Margherita

      Reply
    3. Vaishali

      January 23, 2008 at 9:45 pm

      Thanks, Sharon. The weekly shopping list is a great idea, and I will definitely think about incorporating something like that. But I'll first post a list of basics one can have on hand for Indian cooking.

      Reply
    4. Anonymous

      January 23, 2008 at 9:11 pm

      Hi - all the recipes are wonderful and I just printed out the whole lot so I can have a little cookbook of your ideas at home to refer to...
      I have one suggestion: a "pantry list" of basics that you would recommend to have on hand, so that I dont keep forgetting and then running out to buy just one or another ingredient!
      Also, and I realize this is just lazines son my part, but I think there are probably many like me... a weekly shopping list, followed by the recipes. I would definately visit every week!
      Anyway - great website, and I will recommend it to all I know !

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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