Black Bean Hummus Recipe
This creamy, richly flavored black bean hummus takes only 10 minutes to make and it is a delicious alternative to a traditional chickpea hummus. Black beans, olives and parsley blend effortlessly with more traditional hummus ingredients, like tahini, lemon juice and garlic. Serve as an appetizer, snack or as a spread for sandwiches and wraps.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 145kcal
- 3 cups black beans (approximately two 14-oz cans or 1 cup dry beans, if cooking from scratch)
- 1 cup kalamata olives
- ¼ cup tahini
- 2 cloves garlic (sliced)
- 1 teaspoon red pepper flakes (use less or more based on your preference)
- ½ cup parsley (chopped)
- 1 tablespoon lemon juice (add more for a tangier hummus)
- ¼ cup extra virgin olive oil
- 1 teaspoon za'atar (optional)
- Salt to taste
Place the black beans in the food processor. If using canned beans place them in a colander and rinse them under running water first.
Add olives, parsley, garlic, red pepper flakes, tahini, lemon juice and za'atar, if using. Do not add the olive oil yet.
Process for a few seconds until the ingredients have mostly broken down.
Continue to process the hummus while pouring in the olive oil through the feed tube. Let the processor or blender run for a few more minutes until the hummus is as smooth as you want it to be.
Scoop the hummus into a bowl, pour in some olive oil and sprinkle a bit of paprika or za'atar for garnish.
- To make the black bean hummus oil-free add enough vegetable stock or water or the stock from the black beans (if you cooked the black beans from scratch) until you get a smooth texture.
Serving suggestions
- Serve the black bean hummus with vegetable crudites and/or toasted wedges of pita bread or crackers for a yummy appetizer or snack.
- 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.
Storage instructions
- 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.
Calories: 145kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 182mg | Potassium: 201mg | Fiber: 5g | Sugar: 0.1g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg