This easy vegan appetizer recipe combines Mexican flavors and spice with the creamy texture of hummus to create something uniquely delicious: vegan black bean hummus. With only 20 minutes of prep and a few basic ingredients, this is the perfect quick appetizer for parties or a healthy snack!
Looking for more tasty and healthy appetizers? You'll love this easy sardine salad and this healthy Caprese bruschetta!
Quick Look at the Recipe
- 🕒 Total Time: 20 minutes, including prep time
- 🥣 Yield: 5½ cups
- 👨👩👧👦 Servings: 22 people (easy to halve or double)
- ⚡ Calories: 19 calories per ¼ cup (based on nutrition facts in recipe card)
- 🥄 Method: Simply add all the ingredients to a blender or food processor and blend until smooth.
- 🥕 Dietary Info: Vegan, Vegetarian, Gluten Free, Dairy Free
- 🌶️ Flavor Profile: smooth, creamy texture with a slight kick of heat from the chipotle peppers and Mexican flavors from the cumin and coriander.
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Why You'll Love This Recipe
- Ready in 20 Minutes: This hummus couldn't be faster; it takes only 20 minutes to make. There's no complicated prep work; just throw everything in the blender or food processor and enjoy!
- Perfect Flavor Balance: Upgrade basic canned black beans with a hint of heat from the chipotle peppers, brightness from the lemon juice, and rich flavors from the cumin and coriander.
- Healthy + Naturally Vegan: This recipe is made with clean, real food ingredients and is already dairy free, gluten free, and vegan. Like our cowboy caviar or Chipotle corn salsa, it's perfect for entertaining a crowd with a variety of dietary needs!
Featured Comment
⭐⭐⭐⭐⭐ "Lovely in tacos and on chips!" - Beth
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Ingredients
Curious what ingredients you need to make this easy black bean hummus recipe? Grab these key ingredients, along with a few others, and you'll be ready to whip up this effortless appetizer in no time!
- Black Beans: We love using canned black beans, as they're ready to go right away! However, if you want to start with dried beans and cook your own, try making this recipe with our copycat Chipotle black beans for a delicious twist. Use up any extra beans in our copycat Panera black bean soup!
- Tahini: It's not real hummus without tahini! This ingredient is made from raw, hulled (and sometimes roasted) sesame seeds and has a light color and runny texture from the sesame oils. By contrast, sesame butter is made from un-hulled sesame seeds and has a thicker texture.
- Garlic: We're convinced that you can never have too much garlic in a recipe, so we opted to use 6 cloves in this hummus. Garlic brings a wonderful potency that truly makes hummus delicious! Feel free to add more or less to your taste.
- Lemon Juice: The brightness that freshly squeezed lemon juice brings to a dish can't be beaten. Be sure to squeeze your own juice for the very best flavor! Use up any extra lemon juice in our copycat Chick-fil-A frosted lemonade.
See recipe card for full information on ingredients and quantities.
Variations
- Want change up the spices and flavorings? Swap the chipotle peppers for 1-2 fresh jalapeños, and add 1 teaspoon of chipotle chili powder.
- Don't have lemon juice? Try using freshly squeezed lime juice or even orange juice for a different twist.
How to Make Vegan Black Bean Hummus
- Place all the hummus ingredients into a blender or food processor.
- Blend on low speed until the ingredients are combined, adding water as needed to thin the hummus. Then, raise the speed to high and blend until smooth.
- Spread the hummus in the desired serving dish. (If you're making it ahead, feel free to cover and chill it at this time.)
- Garnish as desired with a drizzle of olive oil, a sprinkle of coarse sea salt, and a little chopped cilantro or sliced green onion. Enjoy with fresh veggies, chips, or crackers!
Recipe FAQs
Yes, black bean hummus is very healthy for you! This type of hummus is high in fiber and protein, as well as the antioxidants that are found in black beans. Here's more about why black beans are so healthy from the Mayo Clinic.
Yes, you definitely can make hummus with black beans! Although black beans and chickpeas (aka garbanzo beans) look and taste very different, they both blend up into a smooth, creamy hummus.
Black bean hummus tastes great as a dip for crudités like fresh celery, carrots, or bell pepper strips, as well as for crunchy snacks like potato chips, tortilla chips, pita chips, pretzels, or crackers. Or enjoy black bean hummus in a taco, sandwich, or wrap to add extra flavor.
Leftovers: Homemade black bean hummus will keep for 3-5 days in the refrigerator. Be sure to keep it tightly covered with plastic wrap (or store it in an airtight container) for best freshness.
Freezing: Black bean hummus can be frozen for up to 2 months. Simply place it in a freezer-safe airtight container and freeze. Thaw it overnight in the fridge before enjoying.
Serving Vegan Black Bean Hummus
Curious how to serve this easy vegan appetizer? I love dipping fresh veggies like carrot and celery sticks and bell pepper strips into hummus, but there's nothing like eating it with something crunchy like tortilla chips, pretzels, or crackers! If you're serving this as an appetizer, it would go great with our buffalo chicken dip as well.
Or, enjoy it with other Mexican-inspired recipes, like vegan quinoa taco meat or vegan lentil taco meat and Chipotle fresh tomato salsa. If you have leftover hummus, use it up in a sandwich, taco, or wrap for a flavor boost. (It would be delicious in our Sardinian tuna salad sandwich!)
Expert Tips
- Be sure to drain and rinse the black beans before blending up the hummus. This cuts down on excess sodium and removes extra gas-causing compounds from the beans.
- Prevent overheating your blender or food processor by adding water as needed when blending. If your motor is struggling, add water ¼ cup at a time until the ingredients can move freely.
- Adjust seasonings to taste. Feel free to add more salt, lemon juice, or garlic to taste, or omit the cumin and coriander if it's not to your liking.
Other Easy Appetizer Recipes You'll Love
Recipe
Easy Vegan Black Bean Hummus
Ingredients
For the Hummus
- 3 15-ounce cans black beans, drained and rinsed
- 3 tablespoons tahini
- 6 cloves garlic, peeled and trimmed
- 4 chipotle peppers, canned in adobo sauce
- ¼ cup lemon juice, freshly squeezed
- 2½ teaspoons table salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 cup water, to thin hummus as needed
For Garnish
- extra virgin olive oil
- coarse sea salt
- chopped cilantro, or sliced green onions
Equipment
Instructions
- Add all the hummus ingredients except the water to a blender or food processor.
- Blend on low speed (or pulse) to combine the ingredients, adding water as needed to thin the hummus. Blend for a few seconds on medium or high speed, or until the hummus is very smooth.
- Spread the hummus in a serving bowl and drizzle with olive oil, sprinkle with coarse salt, and top with chopped fresh cilantro if desired. Enjoy immediately!
Video
Notes
- Yield: 5½ cups.
- Be sure to drain and rinse the black beans before blending up the hummus. This cuts down on excess sodium and removes extra gas-causing compounds from the beans.
- Prevent overheating your blender or food processor by adding water as needed when blending. If your motor is struggling, add water ¼ cup at a time until the ingredients can move freely.
- Adjust seasonings to taste. Feel free to add more salt, lemon juice, or garlic to taste, or omit the cumin and coriander if it's not to your liking.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
A perfect blend of spice and garlic!! I love eating this with tortilla chips as a snack.
Emma Fajcz
Thank you, Alex! We're so happy that you liked the hummus.
Beth
Lovely in tacos and on chips!
Emma Fajcz
Thank you, Beth!