Spicy Black Bean Hummus

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.


Spicy Black Bean Hummus can be completed in absolute minutes.  That gets you out of the kitchen and the party started at just about the same time.  I am all about a party. The smallest excuse becomes an event.  If a friend comes over to visit – it’s a party. A mere mention of a special day such as ‘grandparents day’ – it’s a party.  I seriously can’t look at a calendar.  Well, this dip is perfect for such a time.  It is creamy as the original hummus we all know and love but you add in the black beans and you get more texture along with all of it’s wonderful health benefits.  Serve it with your favorite chips and vegetables. Then you can enjoy it with your family and friends and get lots of complements at the same time.

Spicy Black Bean Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 3-1/2 to 4 cups dip
  • 1 can (15 oz.) Black Beans, drained and rinsed
  • 1 can (15 oz.) Chickpeas (garbanzo), drained and rinsed
  • 3 garlic cloves, finely minced
  • ¼ cup Tahini
  • 4 Tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  1. To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.
  2. Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.
  3. You know how 'they' pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.
  4. Another very popular hummus recipe I have on the blog is Roasted Red Bell Pepper Hummus. Take a look and see what you think.
  6. Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
  8. Remove from the freezer and put in the refrigerator for 6 to 8 hours.
  9. You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But ... it's good.
Serving size: ¼ - ½ cup maybe

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans you get more texture along with all of it's wonderful health benefits.



Spicy Black Bean Hummus — 42 Comments

  1. Yum! I just wrote a hummus recipe made by hand earlier this week because I don’t have a food processor, but I think I’m getting one for Mother’s Day! I’m pinning this as one of the first recipes I will try :) Thanks!

  2. What a great idea. I have both black beans and chickpeas in the fridge, as I typically keep both on hand. I cook dry beans in the slow cooker so I don’t need to rely on canned beans. I love hummus so I can’t wait to try this tomorrow.

    • Thanks Christie! Yes, a blender will work. To get it going you will need to turn off the motor and push it down with a wooden spoon every few seconds. You will have to work at it a little harder.

  3. Hi again. Would it be possible to cook Chick Peas and Black Turtle Beans in the slow cooker together as I prefer those to tinned stuff?
    If it is possible please could you give me instructions as I would love to make this hummous but want to use the non tinned stuff.
    Thank you.

    • Hi Kathy, Yes, you sure can make them from scratch in the slow cooker. The fastest is a two day process. Soak the beans in a large pan covered with at least 4″ of water. Let set over night. Drain in the morning and put the beans in the crockpot. Add salt and pepper too if you like. Cover with water by at least 3″ and cook on HIGH 8-12 hours. Check them at 8 hrs. – and then every hour after that. You may have to add more water but add warm or hot water. I did this just yesterday for some soup. Drain again and then continue with the measurements in the recipe above.

      • Thank you again Ginny. I will end up being a halfway decent cook with your help.
        I am so glad I found your site. Thank you again.
        Will let you know how it turns out.

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