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Spicy Black Bean Hummus

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Spicy Black Bean Hummus has a delicious flavor with creamy chickpeas and when black beans are added to the recipe you get more texture along with all of its wonderful healthy benefits.

Spick black bean hummus in an olive green bowl with chips dipping into the top. All against a wooden background.

This Black Bean Hummus recipe can be completely ready to eat in absolute minutes. That gets you out of the kitchen and into the party in record time.

I’m 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 or … it’s a party.

The heat from this recipe is all about the spice cumin. The recipe starts off traditional but then gets turned up a notch with black beans and cumin.

What a wonderful combination.

Dip in an olive green bowl against a green and wood background.
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If you’re looking for a ‘blow your socks off hot dip’ that uses only black beans then you might want to try the Chipotle Black Bean Dip. Its a really really good recipe too.

Just start with the recipe as written and if you think your company can stand more heat then add more chipotle. Here’s a picture of the black beans only dip.

All bean dip in a gold bowl with colorful cloth napkin behind.

🥘 Ingredients

  • Chickpeas – are also lovingly known as garbanzo beans and they are the start of all hummus recipes.
  • Black beans – are a mild bean and easily pick up the added spice flavors.
  • Garlic – has a pungent spicy flavor that tastes so darn good. Don’t add too much though.
  • Tahini – is made from sesame seeds and adds to the creaminess of the dip.
  • Lemon juice – is a necessity for a great hummus and adds a wonderful mild tangy taste.
  • Ground cumin – comes in a little bottle and has a distinctly earthy, nutty and spicy flavor.
  • Salt – finishes off the mix for this flavor-enhanced hummus.
square photo with spicy black bean hummus in an olive green bowl with chips dipping into the top.

🔪 Instructions

There are really only three steps and it all goes very quickly in a food processor.

  • To a food processor add all of the ingredients.
  • The ground cumin is the spicy part. To make it even more seasoning you can add a littler Za’atar.
  • If you’d like it even spicier with more heat then you can add some Harissa to keep with the hummus theme.
  • Process until it is as smooth as you can get it. The black beans will have itty bitty little pieces – see the photo. That just makes it better.
  • You know how ‘they’ pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a tablespoon of extra virgin olive oil over the top.
  • You can leave it oilless though as the tahini adds a lot of its own natural oil.

See how simple. Probably 10 minutes tops!

Olive bowl filled with black bean hummus with chips on the napkin below.

Serve it with your favorite chips and vegetables. Then you can enjoy it with your family and friends and get lots of compliments at the same time.

📖 Ways to serve hummus

  • Besides dipping with pita triangles, veggies and pretzel rods there are many ways to enjoy spicy black bean hummus.
  • Stir in a quarter of a cup or so into your spaghetti and wilt some spinach along with it for a great pasta meal.
  • It’s a great base to spread on a tortilla for a wrap. Add spinach, sliced red bell peppers, and avocado. Fold it up and have a great lunch.
  • Garlic Hummus Stuffed Mini Bread Bowls are to die for. They are easy to make finger food that is filled with hummus and more.
  • Mix it into your bean patty mixture. Red onions would be great mixed in too.
  • Spread on flatbread with sun-dried tomatoes and pine nuts for a Greek style pizza.
  • Dot it on pita chips along with chopped black olives, red onion and yellow bell pepper for a delicious twist to nachos.

⏲️ Black bean recipes under 30 minutes

Dip in an olive green bowl with chips dipping into the top.

💭 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 it in the refrigerator for 6 to 8 hours. You could also heat in the microwave and serve with chips and veggies of your choice. Heating is not necessary though. But … it’s good.
Dip in an olive green bowl against a green and wood background.

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If you take a photo of your spicy black bean hummus I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

📋 Recipe

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

Spicy Black Bean Hummus

Spicy Black Bean Hummus has a delicious flavor! 
Course Appetizer
Cuisine Dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 Ounces
Calories 69kcal
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

  • To a food processor – add both beans, chopped garlic, tahini, lemon juice, cumin and salt.
  • Process until it is smooth. The black beans will have itty bitty little pieces – see the photo. That just makes it better.
  • 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.

Notes

The ground cumin is the spicy part. To make it even more seasoning you can add a littler Za’atar.
If you’d like it even spicier with more heat then you can add some Harissa to keep with the hummus theme.

Nutrition

Nutrition Facts
Spicy Black Bean Hummus
Amount Per Serving (2 Ounces)
Calories 69 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 100mg4%
Potassium 133mg4%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  5. Sandi

    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. Ginny McMeans

    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. Anonymous

    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. Ginny McMeans

    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. Kathy Wardley

    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. Kathy Wardley

    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.

  21. Kathy Wardley

    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. Ginny McMeans

    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. Kathy Wardley

    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. Ginny McMeans

    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.

  39. Ginny McMeans

    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. Elizabeth Goldman

    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. Andi @ The Weary Chef

    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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