Loaded Black Bean Hummus Recipe

This hummus is a little rebellious—black beans instead of chickpeas, layered up with crunchy toppings and bright citrus so it feels like a party dip and a lazy weeknight dinner at the same time. It’s smoky, tangy, and rich without being heavy, and it stretches like a dream for snacks, sandwiches, or a veggie bowl topper. If you love hummus but want something with more texture and personality, try this.
My husband calls it “the stuff that ruins store-bought hummus for him.” Translation: he refuses to buy hummus anymore because he’d rather eat this. The kids dunk celery like it’s their job and one night our dog judged us for not sharing (we did not share). It started as a fridge-cleaner—black beans + tahini + whatever—and then became the thing I make when guests drop by or when I need something that looks impressive but is basically dump-and-blend magic.
Why You’ll Love This Loaded Black Bean Hummus Recipe
– It’s hummus-adjacent: creamy but with that hearty, smoky bean personality that keeps you coming back for another scoop.
– Texture jackpot: smooth base with a piled-on crunchy topping so every bite feels deliberate.
– Super flexible: plays well with chips, crackers, roasted veggies, or spooned onto grain bowls.
– Friendly to pantry life: most ingredients are shelf-stable so you can whip it up fast.
Kitchen Talk
This one is gloriously forgiving. I learned that you don’t have to micromanage the blender—a few long pulses and then a scrape is better than overwhipping into a paste. Once I tried adding a raw onion because I was bold and tired; it was… too honest. Roasted or quick-pickled onions, however, are game-changers. Also: the toppings are where the personality lives, so don’t be shy—roasted corn and a drizzle of chili oil made a rainy day feel festive.
This Loaded Black Bean Hummus is such a flavorful and hearty twist on classic hummus. I loved the fresh toppings and the zesty lime really brightened the dish. It’s easy to make and perfect for sharing at casual get-togethers!
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Shopping Tips
– Legumes: Use canned black beans for speed, but if you cook dried, simmer until tender and slightly creamy for best texture.
– Canned Goods: Look for low-sodium or no-salt-added beans so you control the salt; rinse them well to cut can-ness.
– Fats & Oils: Good olive oil makes a noticeable difference in flavor and mouthfeel—don’t use a bargain that tastes rancid.
– Citrus: Fresh lime or lemon juice brightens everything—avoid bottled juice here if you can.
– Crunch Extras: Pick tortilla chips, pepitas, or crispy shallots depending on whether you want smoky, nutty, or oniony crunch.
Prep Ahead Ideas
– Blend the base the day before and keep it chilled in an airtight container—tastes even better after the flavors mingle overnight.
– Pre-toast or prep your crunchy toppings and store them separately in small jars so they stay crisp.
– Chop any fresh garnishes (cilantro, scallions) and keep them in a sealed container with a paper towel to absorb moisture; assemble right before serving.
Time-Saving Tricks
– Use canned beans and a high-speed blender/food processor so the base comes together in minutes.
– Swap fresh-roasted toppings for store-bought crunchy pepitas or chili-lime tortilla chips when you’re short on time.
– Make a double batch and freeze half in a freezer-safe tub; thaw in the fridge and stir before serving.
Common Mistakes
– Using cold straight-from-the-can beans without rinsing — can taste metallic and dilute the flavor. Rinse, then taste.
– Overblending until it’s gluey; stop when it’s smooth-ish and scrape down the sides. It will get creamier as it sits.
– I once tried using way-too-much garlic because I was feeling brave—my family protested. Fix: fold in more beans or a splash of citrus to mellow it out.
What to Serve It With
– Warm pita or naan, torn and slightly charred.
– Veggie sticks: bell pepper, cucumber, and carrots for crunch.
– Grain bowls: spoon over rice or quinoa with roasted veggies for an easy dinner.
– Tortilla chips or plantain chips for a sturdier, salty scoop.
Tips & Mistakes
– Add citrus at the end and adjust—acid changes everything.
– If it’s too thick, use a splash of the bean liquid or water, not oil, to loosen it.
– Salt little by little; salt late so you don’t overdo it.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days. The surface might dry a bit—stir in a drizzle of olive oil or a squeeze of lime to freshen it. Cold hummus is totally fine for breakfast with toast or as a savory spread on a morning sandwich; no shame in sneaking it straight from the fridge.
Variations and Substitutions
– No tahini? Use a spoonful of plain yogurt or extra olive oil to keep it silky.
– Want smoky heat? Add chipotle in adobo or smoked paprika. If you don’t have lime, lemon works fine.
– Short on beans? Mix black beans with chickpeas for a lighter flavor profile. Avoid watery canned blends—drain but keep a little of the liquid.
Frequently Asked Questions

Loaded Black Bean Hummus Recipe
Ingredients
Main Ingredients
- 3 cup cooked black beans, drained and rinsed
- 0.33 cup tahini stirred well
- 2.5 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice
- 2 tsp minced garlic
- 1.25 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.75 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 4 tbsp cold water as needed for consistency
- 3 tbsp chopped cilantro divided, some for topping
- 2 tsp minced jalapeño seeded for less heat; optional
- 0.75 cup diced cherry tomatoes
- 0.5 cup sweet corn kernels thawed if frozen
- 0.5 cup diced avocado
- 0.25 cup finely chopped red onion
- 0.25 cup crumbled cotija or feta
- 2 tbsp toasted pepitas
- 1 tbsp extra-virgin olive oil for drizzling
Instructions
Preparation Steps
- Drain and rinse the black beans well, then shake off excess water.
- Prep toppings: dice tomatoes and avocado, chop onion and cilantro, and mince jalapeño.
- Blend the base: add beans, tahini, 2 1/2 tbsp olive oil, lime juice, garlic, cumin, paprika, salt, and pepper to a food processor.
- Process until mostly smooth, then drizzle in cold water until ultra creamy.
- Fold in 1–2 tbsp cilantro and a pinch of jalapeño. Taste and adjust lime or salt.
- Spread hummus in a shallow bowl. Top with tomatoes, corn, avocado, onion, remaining cilantro, cheese, pepitas, and a drizzle of olive oil.
- Serve right away with pita chips or veggie sticks, or chill up to 2 days.
Notes
Featured Comments
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the savory came together.”
“Made this last night and it was so flavorful. Loved how the allergen-friendly came together.”
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“This cozy recipe was family favorite — the tasty really stands out. Thanks!”
“Made this last night and it was will make again. Loved how the morning favorite came together.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the satisfying came together.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”