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Lightened up and deliciously different, this Black Bean Hummus skips the traditional tahini ingredient without sacrificing flavor. Grab a scoop with veggies or crackers for a smooth, healthy, and totally snack-able dip!
Table of Contents
This black bean hummus without tahini is a flavorful remix on the classic, made in just 2 simple steps! Instead of chickpeas, I’ve swapped in black beans, creating a creamy spread with a bold blend of garlic, paprika, and Mexican-inspired spices.
Whether you’re looking for a healthy snack, a sandwich spread, or a crowd-pleasing appetizer for your next gathering, this thick, protein-packed hummus is a fresh take that will become a favorite in your recipe rotation!
Looking for more black bean recipes? Try a pot of my Chili with Black Beans, or this Lentil and Bean Chili for a slightly different texture and flavor, next!
Why You Will Love This Recipe
- A Hummus Remix: This unique spin on classic hummus delivers bold, smoky flavors like cumin, paprika, and cayenne pepper, making it a spicy, satisfying snack that won’t disappoint!
- Simply Nutritious: Black beans not only provide protein and fiber, but they also simplify the recipe. With fewer ingredients and plenty of nutritional benefits, this quick and simple 2-step black bean dip recipe is the perfect go-to for any meal or snack.
- Meets Many Dietary Needs: With no tahini, this dip is not only low in calories and fat, but also naturally gluten-free. It’s vegan and vegetarian, making it a light and excellent choice for various dietary preferences!
Black Bean Dip Ingredients
- Black Beans: These nutrient-packed beans provide a creamy, smooth base with plenty of protein and fiber, making them a healthy alternative to chickpeas.
- Jalapeños: These peppers add a spicy, zesty heat that complements the other ingredients while enhancing the visual appeal of the spread.
- Cilantro: Fresh and slightly citrusy, cilantro brings a bright, herbaceous flavor to the recipe with black beans and a vibrant pop of green. Don’t like cilantro? Swap it out with parsley.
- Lime Juice: The sharp acidity from lime juice balances the creamy texture and slightly thins the consistency for a smoother hummus.
- Olive Oil: Contributes to the rich, creamy texture and creates dip-like consistency, making it easy to scoop with veggies or crackers.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Black Bean Dip Variations
- Mix Up the Beans: Swap out half the black beans for garbanzo, kidney, or pinto beans for a unique spin on the creamy base.
- Make it Kid-Friendly: Adjust the amount of cayenne and jalapeño to make this healthy black bean recipe milder for little ones, giving them a flavorful but not-too-spicy version.
- Whirl in More Veggies: Blend in roasted red peppers and onions, and top with sliced radishes to enhance the Mexican-inspired flavors even further.
How to Make Black Bean Hummus
You won’t believe how effortless it is to make your own healthy bean dip. Just grab a blender or food processor, rinse and drain the black beans, prep the remaining ingredients, and within minutes, you’ll have a delicious, homemade spread!
Step 1: Add Ingredients. Place the black beans, jalapeño, cilantro, cloves, cumin, paprika, cayenne, olive oil, and lime juice to the blender or food processor.
Step 2: Blend and Serve. Blend all the ingredients until smooth, transfer to a bowl, serve, and enjoy!
Serving Suggestions
Whether you take it to your next gathering, or grab it on-the-go as a convenient snack, this black bean spread also pairs well with a variety of foods. Here are some easy ways I like to enjoy this hummus!
- Add a crunchy texture and serve alongside dippers like carrots, cucumbers, celery, crackers, or chips.
- Skip the mayo and use this healthy black bean dip as a spread on sandwiches or burgers like making a sandwich on a bell pepper, a juicy ground chicken burger recipe, or these zesty best turkey burgers.
- Thin the spread with a little lemon or lime juice and drizzle over salads like a BLT salad with chicken, Mexican Caesar salad, or barbecue chicken bowls.
- Serve this hummus warm, alongside Mexican-inspired dishes like healthy chicken enchiladas, fish fajitas, or a low calorie high protein burrito.
Expert Tips
- How to Thicken Hummus: If your hummus turns out runny, add a bit more blended black beans to thicken it up. This will restore the desired consistency without compromising flavor.
- Rinse the Beans: Be sure to rinse and drain your black beans before blending. This step removes excess sodium and starches, ensuring a smoother texture and more balanced flavor.
- Chill Before Serving: Allow the hummus to chill in the fridge for at least 30 minutes before serving. This gives the flavors time to meld together, and make it even more refreshing. Don’t forget to give it a quick stir before diving in!
Recipe FAQs
Store the spread in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the hummus for up to 3 months.
To prevent it from drying out, store it in an airtight container and drizzle a thin layer of olive oil on top to help seal in moisture. Alternatively, cover the spread with plastic wrap where it touches the surface before sealing the container. If it gets too thick when you’re ready to serve, stir and add a little liquid to adjust the consistency.
Yes! This black bean dip keeps fresh in the fridge for up to 1 week, making it a great option for meal prep. You can make it up to 24 hours in advance for your next potluck or party.
More Delicious Dip Recipes
Seafood
Creamy Hot Shrimp Dip
Gluten Free
Healthy French Onion Dip
Appetizers
Layered Taco Dip with Greek Yogurt
If you tried this healthy black bean hummus without tahini recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Spicy Black Bean Hummus (No Tahini)
Ingredients
- 15 ounces black beans, drained and rinsed
- 1 jalapeño pepper, diced with seeds removed
- ¼ cup cilantro
- 4 garlic cloves
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 4 tablespoons lime juice
Instructions
- To a food processor or blender, add all ingredients and blend until ingredients are smooth.
- Transfer to a bowl and enjoy! Keep in the refrigerator in a storage container up to a week.
Video
Notes
- Rinse the Beans: Rinse and drain the black beans to reduce sodium and improve the dip’s texture.
- Thicken the Hummus: If the hummus is too runny, add more blended black beans to thicken it up.
- Chill for Flavor: Allow the hummus to chill in the fridge for at least 30 minutes to enhance the flavor and texture before serving.
- Servings: 2 tablespoons per serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As usual, I found that after I sent the email♀️ I just made the recipe and it is awesome!!
Awesome to hear you like it!
Your nutritional information says “1 serving”. Please advise as to what one serving is. 1 TBS or 1/4 cup?
Thank you!
Hi there, the total number of servings for the recipe is listed right above the list of ingredients. Then if you look in the notes of the recipe right below the instructions for how to make it, the first bullet state a serving equals 2 tablespoons.
In the video you add salt but it’s not in the recipe
The recipe does not require salt, but I do recommending testing it to see if you feel it needs it.
my go to recipe for black bean hummus. its low calorie, inexpensive and absolutely amazing. i make this weekly for snacks when i meal prep. my daughter even loves it. thank you for the fantastic recipe!!!
You’re so welcome Lisa! Glad you and your daughter enjoy it.
The hummus is delicious! It makes a great appetizer when serving Mexican food!
Glad you liked it! Thanks so much for letting me know.
I made this while on the road with my 1.5 cup chopper. I used canned beans, some spinach and cilantro, instead of cayenne I used chile powder and a little hot sauce. I didn’t have any limes so I used lemon juice, which I had on hand. I had to reduce some of the quantities but it turned out fabulously! Thanks for the inspiration. I put the bean mixture, some extra virgin olive oil, some arugula, freshly ground black pepper and some grated parmesan on bowtie pasta for dinner!. It was wonderful.
Hi! I’m browsing for a good black bean hummus and came across yours and it looks wonderful. My only question is this: I noticed your recipe does not have any tahini in it. May I ask why? I ask because I have no idea what that does or does not do for hummus. I noticed in my browsing that almost all recipes call for it. Thanks!!!!!
It keeps it lower fat and it’s just as delicious.
Is the cilantro a 1/4 cup when chopped or before? Also notice I the nutrition information that you show 0 % when black beans are an good source of iron is that because of the serving size?
Hi! It’s a 1/4 cup of the bunch not chopped. The iron has not calculated in the recipe card that’s why it shows 0.