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This small batch black bean hummus is smooth, creamy, and made with simple ingredients like black beans, olive oil, garlic, and lemon juice. It comes together in minutes and makes just the right amount for dipping, spreading, or adding to easy meals.
Featured Comment
“I’m not a hummus eater because I don’t like chickpeas so this totally solved that problem. SOOOOOOO good!”
– Dena
Why You’ll Love This Recipe
- Quick to Make: This small batch black bean hummus comes together in minutes using simple ingredients and a blender or food processor.
- Nutritious and Satisfying: Black beans add plant-based protein and fiber, making this hummus both filling and nourishing.
- Perfectly Portioned: Made in a small batch, this recipe gives you just the right amount for snacking, spreading, or serving without waste.
- Easy to Customize: Use this recipe as a base and adjust the flavor with spices, herbs, or add-ins to suit your taste.
- Versatile: Enjoy it as a dip, spread, or bowl base for easy meals and snacks.
This black bean hummus is smooth, creamy, and full of flavor from simple ingredients like garlic, olive oil, and lemon juice. The black beans give it a rich color and a hearty texture that works well for dipping, spreading, or building an easy meal. It’s a recipe I come back to often because it’s reliable, flavorful, and always satisfying.
If you enjoy this black bean hummus, you might also like som of our other small batch dip and appetizer recipes. Try small batch cowboy caviar, single serve pico de gallo, guacamole for one, creamy queso, or small batch baba ganoush.
Ingredients
If you have any ingredients leftover from this easy black bean hummus recipe, check out our Leftover Ingredients Recipe Finder.
- Black Beans: One 15-ounce can of black beans (drained and rinsed) makes a quick, creamy base for this homemade black bean hummus. You can also use cooked dried black beans if you prefer; just make sure they’re fully cooked before blending. Black beans add plant-based protein and fiber to this healthy dip. Use extra black beans in baked black bean tacos, guacamole salad, or turkey chili for one.
- Garlic: Fresh garlic gives bold flavor. Use one clove minced. If you don’t have fresh garlic, use about 1/8 teaspoon garlic powder instead.
- Olive Oil: Extra virgin olive oil adds richness and helps create a smooth, creamy texture. You can swap a mild olive oil or avocado oil if that’s what you have.
- Lemon Juice and Vinegar: Fresh lemon juice and a splash of white wine vinegar add bright acidity that lifts the flavors in this black bean hummus.
- Spices: Ground cumin, salt, and black pepper season the hummus for balanced flavor without overpowering the beans.
- No Tahini (Optional): This small batch hummus skips tahini for a lighter dip, but you can add 1–2 tablespoons if you want that classic hummus taste.
Recipe Variations
This small batch black bean hummus can be easily customized with simple additions.
- Hummus with Tahini: Add 1 tablespoon of tahini for a more traditional hummus flavor and a creamier texture.
- Spicy Black Bean Hummus: Add a pinch of cayenne pepper or a few slices of jalapeño for gentle heat. Adjust to taste.
- Citrus Flavor: Add extra lemon juice or a small amount of lemon zest to brighten the hummus with fresh acidity.
- Roasted Garlic: Use roasted garlic instead of raw for a milder, slightly sweet flavor that blends smoothly.
- Herb Addition: Stir in finely chopped cilantro or parsley for a fresh, clean finish.
- Roasted Red Pepper: Blend in a few strips of roasted red pepper for subtle sweetness, smoky flavor, and added color.
How To Make Black Bean Hummus
See the recipe box below for ingredient amounts and full recipe instructions.
Hummus is traditionally made with chickpeas, tahini, olive oil, lemon juice, and garlic. This version uses black beans instead, creating a smooth, creamy hummus with a slightly different flavor while keeping the process simple and quick.
To make it, add all of the ingredients to a blender or food processor and blend until smooth, stopping to scrape down the sides as needed. Transfer the hummus to a bowl and enjoy it as a dip with crackers, chips, or raw vegetables, or spread it on sandwiches and wraps.
Expert Tips
- Blend Until Smooth: Let the blender or food processor run long enough to fully break down the beans. If the hummus is too thick, add a small amount of water or olive oil and blend again until smooth.
- Adjust the Texture: Scrape down the sides as needed to ensure everything blends evenly. This helps create a creamy, consistent hummus.
- Let It Rest: Refrigerate the hummus for about 30 minutes before serving to allow the flavors to blend and deepen.
- Choose the Right Equipment: A blender or food processor works well, but a high-powered model will give you the smoothest texture.
Serving Suggestions
Finish the hummus with a drizzle of olive oil, a sprinkle of paprika, or a few toasted sesame seeds. Enjoy it with tortilla chips, sliced French bread, or fresh vegetables. It also works well spread inside a Southwest-style wrap or used as the base for a hummus crunch bowl topped with vegetables and protein.
Frequently Asked Questions
It’s similar in texture but has a deeper bean flavor. The garlic, olive oil, and lemon juice keep it balanced and familiar.
No. This recipe does not use tahini, but you can add 1 tablespoon if you prefer a more traditional hummus flavor.
Blend longer and add a small amount of water or olive oil until the hummus reaches your preferred consistency.
Stored in an airtight container, it keeps well in the refrigerator for up to 4 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this black bean hummus recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Black Bean Hummus
Watch How To Make This
Equipment
- mini food processor or blender
Ingredients
- 1 (15-ounce can) black beans -drained and rinsed
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Add all ingredients to a blender or food processor and blend until smooth, stopping to scrape down the sides as needed.
- Transfer the hummus to a bowl and serve with crackers, tortilla chips, raw vegetables, or spread on sandwiches.
Notes
- Blend Until Smooth: Let the blender or food processor run long enough to fully break down the beans. If the hummus is too thick, add a small amount of water or olive oil and blend again until smooth.
- Adjust the Texture: Scrape down the sides as needed to ensure everything blends evenly. This helps create a creamy, consistent hummus.
- Let It Rest: Refrigerate the hummus for about 30 minutes before serving to allow the flavors to blend and deepen.
- Choose the Right Equipment: A blender or food processor works well, but a high-powered model will give you the smoothest texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What if you don’t have white wine vinegar?
Use a little extra lemon juice instead.
them hummus was delicious just love your recipes
I’m not a hummus eater because I don’t like chickpeas so this totally solved that problem. SOOOOOOO good! I used a little less garlic (I confess .. I used already minced garlic) but it was perfect for me. I left it in the fridge overnight and then had it with baked tostadas for lunch then shredded chicken & hummus on corn tortilla for dinner and then for lunch today .. had the rest of it with celery stalks because I was too lazy to peel and cut up carrots too 🙂
Sounds wonderful! I’m so happy you enjoyed the hummus, thank you for your feedback.
I made this today, it was good, the only problem I had was that my garlic didn’t grind up.
Hi Jackie, I’m so glad you enjoyed the hummus. As for the garlic not grinding up, you may have needed to process the garlic as well as the other ingredients longer in the food processor. Hope this helps a bit.
Joanie
I am a huge fan of this yummy black bean hummus! I made it this past weekend for a family get-together, and it was gobbled down so quickly I barely had time to grab a bite for myself. Next time I’ll be doubling this scrumptious recipe!
Yum, I love that this is small-batch so I don’t have to feel guilty about not using a whole dish up. Looks like a great recipe.
Looks amazing! Love any type of hummus 🙂
I would actually love to try this! I am not big on beans, but this hummus looks great.
It is hard to beat a good hummus. I will have to give this a try for sure!
Yummy! This looks delicious. I have never tried this hummus