Easy Vegan Black Bean Hummus
Ready in just 20 minutes, this easy vegan black bean hummus brings a Mexican-inspired twist with lots of flavor: smoky chipotles, lemon, coriander, and cumin. This creamy, crowd-pleasing dip is perfect for snacking or sharing!
Servings: 22 servings
Calories: 19kcal
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
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!
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: 0.25cup | Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 271mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg
