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.
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.
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.
The best hummus 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.
Hummus recipe tips
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!
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 use 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
- Fully Loaded Black Bean Salad – is one of the most popular recipes on the blog and the flavor combination is perfect.
- You can never have too many bean burger recipes and these Vegan Black Bean Burgers taste mighty good.
- Vegan Nachos – have black beans sprinkled in between the other veggies and all over the nacho chips.
- Get a little taste of Louisianna with a serving of Acadian Black Beans and Rice.
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.
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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.
Spicy Black Bean Hummus
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
Nutrition
Ginny McMeans
Hahaha!
Catherine
Mmmm I’ve been so into making my own hummus lately…love the sound of yours!
Tina
Ok – you got me. i’ll throw a party so I can serve this!
Kristina @ Love & Zest
Wow! This looks and sounds amazing!
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.
Lisa | Garlic & Zest
I always have black beans on hand, so this sounds like a convenient recipe to have in my repertoire. Love the combo of beans, too!
Ginny McMeans
Thanks Casey and that sounds like a great idea!
Casey @ Two City Vegans
This looks so goooood! I want to spread it in a wrap!
fitnessfan
Hi, after reading this awesome post i am too delighted to share
my familiarity here with friends.
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!
Susan C.
Very tasty! Added 1/4 + a smidge more tsp. of cayenne for some extra heat – definitely a “keeper”! Thanks!
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.
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.
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.