Best Ever Black Bean Hummus Recipe

I’m not really a sports person except every two years during the Winter and Summer Olympics. The Olympics is my Super Bowl. My World Series. For 18 days I am parked in front of the TV, chips at the ready.

Well I might be ready but my chips aren’t. They need dip.

Most hummus recipes are made with garbanzo beans (also called chick peas.) I’m doing something a little different and using black beans to make black bean hummus. The black beans take less time to rehydrate in my Instant Pot (<—big ol affiliate links in this post!) than garbanzo beans but most importantly, I came up with this recipe when I wanted to eat hummus and only had black beans in the house.

Easy Black Bean Hummus Recipe

Keep reading! This is an easy recipe - promise!

You will need:

2 Cups of black beans (either canned or rehydrated and cooked)

2/3 Cup of Tahini

3/4 Cups of lemon juice

2 Cloves of diced garlic (approximately 1 tablespoon) – more or less to taste

1/4 Cup of black olives

1 Teaspoon of Salt


Step by Step How to Make It:

1. Thoroughly mix together the black beans, tashini, lemon juice, garlic, black olives, and salt.
You can use a blender, food processor, or do what I did and mash the ingredients together with a potato masher in a mixing bowl because my blender isn’t powerful enough to do the job.

And that’s it! You can serve this black bean hummus chilled or at room temperature and with a variety of dipables. I’m using pretzel thins here but you can use pita bread or chips, vegetables, or your favorite cracker. Heck sometimes I use black bean hummus as a sandwich spread or condiment.

Yum!

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