Spicy Black Bean Hummus - This delicious hummus is a lower fat, lower calorie hummus recipe made with black beans instead of chickpeas. A modest amount of tahini and olive oil add a bit of traditional flavor, while cayenne and smoked paprika kick up the spice!
I love chickpea hummus, but, dare I say, I love black bean hummus even more?
When paired with certain spices, it takes on a Mexican food flair that is incomparable!
In this version, I use a combination of tahini and olive oil to give it a traditional hummus taste, along with cayenne pepper to give it some heat!
The result is a delicious and creamy bean-based dip that is sure to please!
Black beans - This recipe is based around black beans, but because of the Mexican flavors, pinto beans may be a good substitute.
Garlic - One large clove provides enough garlic flavor for our taste, but this can be increased to two if you really love it.
Olive oil - Sometimes, I use sesame oil to up the sesame flavor, but generally, olive oil is my primary choice.
Tahini - While some recipes really load up on the tahini, there's just one tablespoon needed here. Pumpkin seed butter is a good substitute, if you're allergic to sesame.
Cumin, sea salt, smoked paprika, cayenne - This combination of spices contributes to both flavor and heat. Cumin is also traditional to chickpea hummus.
Lemon juice - I like a light lemon flavor, so I add about 2 1/2 tablespoons. Lime juice would also work well!
Bean liquid - This helps smooth out the hummus without having to use extra oil.
Cilantro - Fresh cilantro makes a great addition and pairs well with black beans.
First, mince the garlic. This step will help it blend better with the remaining ingredients so as to avoid getting a big bite of it!
Add in the rest, saving the cilantro at this time.
Process the ingredients until smooth and well combined.
Pulse in the cilantro last.
This is smooth and rich with just the right amount of kick!
What do you eat with hummus?
Hummus can be eaten any number of ways, here are a few of my favorites!
- As a dip with raw veggies, including carrot sticks, celery, cucumbers, and bell peppers;
- With crunchy tortilla chips;
- As a spread in sandwiches, pitas, or wraps; One of my favorite meals is to spread some on a spelt flour tortilla with some muenster cheese, thin slices of cucumber, and alfalfa sprouts to make a very delicious lunch!
If you're looking for a chickpea-based hummus, try my Tahini-Free version!
Spicy Black Bean Hummus
- 1 garlic clove
- 15-ounce can black beans rinsed and drained; reserve some of the bean liquid
- 2 Tablespoons olive oil
- 1 Tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ⅛ - ¼ teaspoon cayenne
- 2-3 Tablespoons lemon juice
- 1-2 Tablespoons reserved bean liquid
- ¼ cup cilantro
- Pulse the garlic first in a food processor until minced.
- Add the rest of the ingredients up to the cilantro and process until smooth.
- Pulse in the cilantro until mixed.
- Use enough lemon to suit your taste and bean liquid to make it as thin or thick as you like. I used about 2 1/2 tablespoons of lemon juice and about 2 tablespoons of bean liquid.
- Serve as desired.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!