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Spicy Black Bean Hummus

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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 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.

One more thing I need to point you towards for a special black bean dip.  It’s this Chipotle Black Bean Dip pictures below.  This can get pretty hot!

 

Chipotle Black Bean Dip is in a yellow flared bowl with a colorful stripped napkin behind in oranges and greens and yellows.
 

I told you it’s hard for me to keep focused when a party is looming.  Back to Spicy Black Bean Hummus!

Well, this dip is perfect for any get-together.  It is creamy as the original hummus we all know and love but you add in black beans and 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.

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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.

This post contains affiliate links. Read my disclosure policy here.

Spicy Black Bean Hummus has a delicious flavor -with creamy chickpeas and black beans.
5 from 3 votes
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Spicy Black Bean Hummus

Spicy Black Bean Hummus has a delicious flavor! 

Course Appetizer
Recipe Type Dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 Ounces
Calories 68 kcal
Author Ginny McMeans

Ingredients

  • 15 ounces black beans - can, drained
  • 15 ounces garbanzo beans - can, drained
  • 3 cloves garlic - finley minced
  • 1/4 cup tahini
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt

Instructions

  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.
Nutrition Facts
Spicy Black Bean Hummus
Amount Per Serving (2 Ounces)
Calories 68 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 99mg 4%
Potassium 132mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 1.7%
Calcium 1.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

Another very popular hummus recipe I have on the blog is Roasted Red Bell Pepper Hummus. Take a look and see what you think.

Roasted Red Bell Pepper Hummus is an overhead shot of rosy red hummus filling a bowl with little square wheat thins sprinkled around.

Can You Freeze Hummus?

Yes!

IF FREEZING:

Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6 to 8 hours. You could heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But … it’s good.

 

Reader Interactions

Comments

  5. I feel like you are reading my mind with this hummus. I love the combo of flavors, you make vegan so well. Sharing with my vegan friends, who I know will love your blog.

  10. That sounds great. I would also add more cayenne for myself. I am just always being careful on the blog. Thanks for letting me know and glad you are enjoying it!

  12. Thank you so much Ginny for such a speedy reply. I can now cook and freeze some tomorrow.

    The Butter Bean humous is delicious.
    I have 18 little pots in the freezer and one each for hubby and me tonight with a very mixed salad!
    Thank you again.

  13. The easiest question first – yes, you can cook different varieties together and then freeze them. Now for leaving the liquid in the container. I am assuming you mean the broth or water that you used in cooking the beans. Yes, you can leave the liquid with no problem. The process is the same – as in a soup. Then drain after you defrost if you just want the beans. You may also drain and freeze them but they do not keep their quality as long (I would only go for 1 month) because they have a better chance of getting frost crystals and/or freezer burn. I do them both ways. Hope this helps a little. I am freezing some lentils right now that I had as a salad so there is no liquid. But after I defrost them I am turning them into a soup.

  14. Hi Ginny. Just waiting for the butter beans and chick peas to cool down.
    I wanted to find out about cooking and freezing beans/pulses. I did some searches and everyone gives a different version – very confusing.
    Some say leave liquid in the container – others say not to.
    Could I ask you to have a go and let us all know how to do it properly please?
    Also would it be possible to slow cook and freeze different types of pulses/beans together and then freeze the?
    Lots of work for you I know but I am sure I am not the only person who would be very grateful.

  16. Hi Ginny. I made it from scratch and it was divine. I filled lots of small freezer pots – just enough for one person – and it was perfect for a snack.
    All gone now so will be making more but I fancy trying it with butter beans for a change.
    Will let you know how it turns out.

  18. This recipe sounds really good! What would be a healthier alternative substitute for tahini???

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. This looks delicious! I don’t have a food processer. Do you think it would work in a blender?

  33. Okay are you ready for this? I’ve never had hummus. I know right. Crazy.

    This looks really good. My sis in law is a hummus fanatic.

  39. You are really smart to cook dried beans and keep them on hand! I try but don’t always get it done. I am excited for you to try them. 🙂

  41. 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.

  53. 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!

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