Easy to make, healthy, small batch Black Bean Hummus recipe is the perfect amount to serve one, two, or just a few. A delicious alternative to traditional chickpea hummus. Enjoy with raw vegetables, crackers or tortilla chips or spread on sandwiches. No tahini needed!
I've been making homemade black bean hummus for many years. Once I realized how easy it could be made from a few pantry and kitchen staples, I could never justify buying packaged hummus from the store.
Hummus is super easy to make. In just a few minutes with a food processor or a blender, you can have a batch ready for dipping. Once you've made your own, I guarantee that you won't want to purchase hummus from the store. Trust me, homemade tastes 10 times better.
Why This Recipe Works
- Black bean hummus is quick and easy to make.
- You only need 1 can of black beans.
- This hummus is creamy and smooth and is made without tahini!
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Black beans: Use 1 (15-ounce) can of drained and rinsed black beans. You can also use home cooked black beans.
- Garlic: 1 fresh garlic clove is best but you can use ⅛ of a teaspoon of garlic powder if you don't have fresh.
- Olive oil: I use extra virgin olive oil in this black bean hummus recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Lemon juice and white wine vinegar: For excellent flavor!
- Spices: Ground cumin, salt, and black pepper
RELATED: 5 Simple Tips When Cooking For One
Expert Tips
- For a spicy black bean hummus, add cayenne pepper to the food processor or blender when blending the ingredients. Start with a pinch and add more as desired.
- Serve hummus with sliced carrots, red peppers, cucumbers or with crackers, tortilla chips or as a sandwich spread.
Frequently Asked Questions
This recipe will yield about ¾ cup.
Yes, for many people it is. It is also gluten free and dairy free too.
It will last for 4-5 days in the fridge.
Other Recipes Made With Canned Black Beans
- Vegetable Enchiladas For One
- Slow Cooker Chicken Burrito Bowl
- Turkey Chili For One
- Taco Salad
- Make Ahead Breakfast Burritos
Other Small Batch Dip Recipes
If you like this small batch black bean hummus recipe, you might also like to try any of these dip recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
RELATED: 8 Healthy Meals For One
If you’ve tried this black bean hummus 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Black Bean Hummus
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Video
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
- Blend all of the ingredients in a food processor or blender until smooth.
- Transfer to a bowl and enjoy with crackers, chips, raw vegetables or spread on sandwiches.
Notes
- For a spicy black bean hummus, add cayenne pepper to the food processor or blender when blending the ingredients. Start with a pinch and add more as desired.
- Serve hummus with sliced carrots, red peppers, cucumbers or with crackers, tortilla chips or as a sandwich spread.
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.
Donna Cook says
What if you don’t have white wine vinegar?
Joanie Zisk says
Use a little extra lemon juice instead.
clauda dionne says
them hummus was delicious just love your recipes
Dena says
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 🙂
Joanie Zisk says
Sounds wonderful! I'm so happy you enjoyed the hummus, thank you for your feedback.
Jackie says
I made this today, it was good, the only problem I had was that my garlic didn't grind up.
Joanie Zisk says
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
Denay DeGuzman says
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!
Jenni LeBaron says
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.
L says
Looks amazing! Love any type of hummus 🙂
Joanna Clute says
I would actually love to try this! I am not big on beans, but this hummus looks great.
Allison Mattina says
It is hard to beat a good hummus. I will have to give this a try for sure!
Meghan says
Yummy! This looks delicious. I have never tried this hummus