Hearty and creamy, this is the BEST Black Bean Hummus recipe made with sun-dried tomatoes and tahini. This mediterranean twist on traditional hummus is unique and full of flavor. It's a shareable black bean dip that goes well with crackers, pita, chips, and fresh veggies.
This quick and easy 5-minute black bean hummus dip is a favorite of mine for parties and barbecues. Your friends and family will love it and it will add a nice variety to the table.
Black bean hummus is a satisfying snack, appetizer, and lunch recipe that I make year round. Since fresh basil is most hearty in late spring and throughout summer, this is when I make black bean hummus most frequently and for potlucks and guests.
The sun-dried tomatoes add an incredible pop of flavor that make this a truly unique and impressive recipe. It has a creamy texture just like a creamy traditional hummus.
This recipe is inspired by my classed Canned Chickpea Hummus. It goes well with Crispy Baked Cottage Fries and a Dairy Free Charcuterie Board. I also like it in sandwiches, and with crackers, chips, and slices of cucumber. I share more fun ways to serve black bean hummus in that section later in this post.
Jump to:
What is Hummus?
Hummus is a blended dip that is traditionally made with cooked chickpeas, tahini, and olive oil. It is a creamy Mediterranean recipe that's popular for its texture and versatility.
Following the same formula for a traditional hummus recipe, this recipe uses black beans, tahini, and other ingredients to make it unique and full of yummy flavor.
Why use black beans instead of chickpeas?
Traditional chickpea hummus is delicious, and this black bean hummus recipe is simply another tasty hummus variation to try. Black beans are mild in taste which helps to showcase the other delicious mediterranean flavors in this recipe like sun-dried tomatoes and basil!
How to make it (with photos)
Ingredients Notes + Substitutions
This amazing black bean hummus recipe uses mostly pantry staple ingredients:
- black beans - I like to use canned black beans to make this recipe super quick. You can also use cooked black beans, drained and cooled. White beans and chickpeas can be used as a substitution for black beans.
- tahini - Tahini is a traditional hummus ingredient and is a paste made from sesame seeds.
- sun-dried tomatoes - For this recipe, use sun-dried tomatoes packed in oil.
- basil - Fresh basil is the best choice for this black bean hummus recipe and is what I recommend. Dried basil can be used a substitute in a pinch in a pinch. Start with 1 tablespoon of dried basil and adjust to taste.
You also need olive oil and a lemon to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
We love recipes that are quick and easy like this homemade black bean hummus! Here's how to make it in just two easy steps:
- Add ingredients to the food processor and blend. Scrape down the sides to ensure all ingredients are well incorporated.
- Blend until smooth and creamy. Serve!
What to serve with black bean hummus
These are some of my favorite foods to serve with black bean hummus:
- Fresh vegetables - sliced cucumber, snap peas, carrots, bell pepper strips, cauliflower florets, celery sticks
- Cottage Fries
- Tortilla chips
- Crackers or pita
With this recipe, my favorite snack pairings are cucumber slices and gluten-free crackers. Simple Mills Almond Flour Crackers taste amazing with this recipe!
More ways to eat black bean hummus
Spread black bean hummus thickly on a veggie-loaded vegan sandwich, add it as a topping for roasted veggies and potatoes, or simply grab a big spoonful and enjoy!
Hummus also makes an excellent substitute for cheese in many kinds of sandwiches and on a charcuterie board! Think turkey and hummus, hummus and vegetables... mix and match to find your favorite fresh combinations.
Recipe FAQs
Here I answered some frequently asked questions about this amazing Black Bean Hummus recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover black bean hummus in an air-tight container in the refrigerator for up to 4 days.
Yes, black beans are soft and easy to blend in a blender, unlike chickpeas which are more difficult to get smooth and require a food processor for the best, creamy and smooth texture.
Yes! Simply place it in a freezer-safe container and freeze for up to 3 months. To thaw, place in the refrigerator for 24 hours. Stir before serving.
Related snack recipes to consider...
If you like this black bean hummus recipe, I recommend checking out these other savory gluten-free snacks:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Black Bean Hummus
Ingredients
- 1 15-ounce can black beans , drained (or 1 ½ cups cooked black beans) (400 grams)
- ¼ cup tahini (60 ml)
- ¼ cup water (60 ml)
- ⅓ cup sun-dried tomatoes packed in oil (50 grams)
- ¼ cup packed fresh basil
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (½ lemon yields about 1 tablespoon of juice)
- ¼ teaspoon salt
Instructions
- Place all the ingredients in a food processor. Blend until smooth and creamy.
Sarah L says
We love this black bean hummus recipe! I served it for the superbowl and it was a big hit.
Bebe says
This makes a great party dip! My whole dinner party was a fan.
Bridgette says
Made this as a vegan and gluten free appetizer for my family and they loved it! It’s so quick and easy for lazy cooks like me.
Jamie says
Thank you Bridgette! I'm so glad your family loved it!
Anya says
Loved this recipe! The hummus is so creamy and flavorful. I added even more sun-dried tomatoes because I love them but it was also great as written. Thank you for my new favorite party dip!
Jamie says
I'm so glad you loved it Anya! Thank you for the review 🙂