If you are gluten free or a lover of gluten, you are going to eat up this easy homemade black bean hummus recipe.
The beautiful thing about this recipe is that it can be made in less than 5 minutes in the food processor. I dare you not to eat the whole batch on one sitting.
Ingredients:
Recipe Card?
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Substitutes
Running low on ingredients or cooking for picky eaters? Don't sweat it! Swap, mix, and match with what's already in your kitchen. These clever substitutions ensure your black bean hummus always hits the spot, no matter what you've got on hand.
- Lemon juice instead of lime juice for a slightly different citrus note.
- Parsley or flat-leaf parsley if you're not into cilantro.
- Raw garlic if you're short on time (though roasted is always best for sweetness).
- Avocado oil if you want to switch up the olive oil.
- Canned chickpeas can take the place of black beans for a classic hummus twist.
- Tahini adds creaminess and subtle nutty flavor if you usually put it in traditional hummus recipes.
How to make black bean hummus
Skip the grocery run and whip up black bean hummus at home in a flash-no chef skills required! With clear steps and your trusty food processor, even kitchen newbies can create a delicious dip in minutes.
Prep Herbs and Beans
Rinse and pat dry your cilantro. Drain and rinse the black beans thoroughly.
Flavor Tip
Include the washed stems of the cilantro for maximum flavor.
Load the Food Processor
Add black beans, roasted garlic, cilantro, lime juice, olive oil, salt, and pepper to your food processor bowl. Secure the lid.
Pulse and Blend
Process until smooth and creamy. Stop halfway to scrape down the sides. Make sure you're not missing any chunky bits!
Texture Check
If your hummus is too thick, blend in a tablespoon of olive oil or water at a time for a softer, looser consistency.
Serve
Spoon the hummus into a bowl, garnish with fresh herbs, sliced olives, or red pepper flakes. Serve with veggies, crackers, or use as a spread.
FAQ's and Tips
For this black bean hummus recipe, aim for a smooth, spreadable texture that holds its shape on a chip without feeling dry or pasty. If you prefer a looser dip, blend in an extra tablespoon or two of olive oil or water until it matches the way you like to scoop and spread it.
Ingredients
- 1 15 Ounce can Black beans drained and rinsed
- 2 Tablespoon Tahini
- Juice of 1 lime ½ a lime if it is a big lime
- 3 cloves roasted garlic.
- ½ Teaspoon Cumin
- ½ Teaspoon Chili Powder
- 2 Tablespoon Olive oil
- ¼ large bunch of Cilantro
- Salt and pepper
Instructions
- Rinse and pat dry the cilantro. (I even use the stems of the cilantro for this recipe!)
- Drain and rinse the black beans.
- Use the blade attachment in the bowl of your food processor, place all the ingredients in the bowl of the food processor.Secure the top of the food processor.
- Turn your food processor on and allow to process until your desired texture.
- Scrape down the sides of the bowl and pulse a few more time.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 17 years Sarah helps the home cook prepare her recipes with professional results.
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originally published Mar 3, 2017
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