Spicy Black Bean Hummus — a vibrant, creamy dip made with black beans instead of chickpeas. It’s lower in fat and calories than many traditional hummus recipes, with just a touch of tahini and olive oil for richness and smoked paprika plus cayenne for warm, smoky heat.
I enjoy classic chickpea hummus, but black bean hummus brings a different, irresistible flavor profile. With the right spices it leans into Mexican-inspired tastes that pair wonderfully with chips, veggies, and sandwiches.
This version balances traditional hummus notes with a lighter approach: a tablespoon of tahini and a modest amount of olive oil keep the texture and flavor familiar, while cumin, smoked paprika, and a pinch of cayenne add depth and a gentle kick. Using some reserved bean liquid helps create a smooth, creamy dip without relying on excess oil.
Ingredients needed
Black beans — The base of the recipe. Use a 15-ounce can, rinsed and drained, and save a little of the bean liquid to adjust texture. Pinto beans would work as a substitute if desired.
Garlic — One large clove is enough to flavor the dip without overpowering it; increase to two cloves for a stronger garlic presence.
Olive oil — Two tablespoons add richness. You can experiment with sesame oil for a more pronounced nutty note, but olive oil keeps the flavor balanced.
Tahini — One tablespoon provides just a hint of the classic hummus sesame flavor. Pumpkin seed butter can be substituted for those with sesame allergies.
Spices — Cumin, sea salt, smoked paprika, and a small amount of cayenne create a smoky, slightly spicy profile. Cumin is also a common element in chickpea hummus and complements black beans well.
Lemon juice — Use 2–3 tablespoons to brighten the dip. Lime juice is an excellent alternative for a more distinctly Mexican flavor.
Reserved bean liquid — One to two tablespoons of the drained bean liquid smooths the texture and keeps the hummus light.
Cilantro — Fresh cilantro stirred in at the end lends freshness and pairs nicely with the black beans and spices.
Recipe steps
The method is quick and straightforward. A food processor or high-speed blender works best to achieve a smooth, creamy texture.
- Pulse the garlic first in the food processor until minced. This prevents large bits of raw garlic in the final dip.
- Add the black beans (reserve 1–2 tablespoons of the bean liquid), olive oil, tahini, cumin, sea salt, smoked paprika, cayenne, and lemon juice. Process until the mixture is smooth and well combined. Scrape down the sides as needed.
- If the hummus is too thick, add reserved bean liquid a tablespoon at a time until you reach your desired consistency. Taste and adjust lemon and salt to preference — I typically use about 2 1/2 tablespoons of lemon juice and 2 tablespoons of bean liquid.
- Pulse in the cilantro at the end just until incorporated so the herb remains fresh and bright.
- Transfer to a serving bowl and serve at room temperature or chilled.
The finished hummus is smooth, rich, and perfectly balanced — creamy with just the right amount of smoky heat.
What to eat with spicy black bean hummus
This hummus is versatile and pairs with many foods. Popular serving ideas include:
- Raw vegetables: carrot sticks, celery, cucumber slices, and bell peppers;
- Crunchy tortilla chips or baked pita chips for scooping;
- As a spread in sandwiches, pitas, or wraps — try it on a whole-grain tortilla with cheese, cucumber slices, and sprouts for a quick, flavorful lunch.
Spicy Black Bean Hummus
This flavorful black bean hummus is a lighter alternative to traditional chickpea hummus, offering smoky spice and a creamy texture.
Prep Time: 10 mins | Total Time: 10 mins | Servings: 4
Author: Lauren Goslin
Ingredients
- 1 garlic clove
- 15-ounce can black beans, rinsed and drained (reserve some bean liquid)
- 2 Tablespoons olive oil
- 1 Tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ⅛–¼ teaspoon cayenne (to taste)
- 2–3 Tablespoons lemon juice
- 1–2 Tablespoons reserved bean liquid (to adjust texture)
- ¼ cup fresh cilantro
Instructions
- Pulse the garlic in a food processor until finely minced.
- Add the black beans (reserve 1–2 tablespoons of the bean liquid), olive oil, tahini, cumin, sea salt, smoked paprika, cayenne, and lemon juice. Process until smooth, scraping the bowl as needed.
- Adjust the consistency with reserved bean liquid, adding a tablespoon at a time. Adjust lemon and salt to taste.
- Pulse in the cilantro until just combined. Serve immediately or chill before serving.
Notes
Weight Watchers points: 5 (approximate).
Nutrition
Calories: 187 kcal | Carbohydrates: 20.4 g | Protein: 6.6 g | Fat: 9.7 g | Fiber: 5.5 g | Sugar: 1.1 g
If you try this recipe, please leave a rating and a comment to let me know how you liked it!