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Whip up a creamy, flavor-packed small batch of black bean hummus! Perfect for a healthy, indulgent snack or to complement a cozy meal.

A bowl of black bean hummus plated with sliced carrots and red peppers with lemon halves in the background

Looking to make a delightful snack for yourself or a few friends? This small batch of black bean hummus is an incredibly easy and tasty dish to whip up. Using just one can of black beans and made without tahini, this recipe offers simplicity and rich flavors.

What Is Hummus?

Hummus is a creamy dip that originates from the Middle East. It’s traditionally made from chickpeas, tahini, olive oil, lemon juice, and garlic. Black Bean Hummus is a variation of traditional hummus, where black beans are used instead of chickpeas, giving it a unique flavor and texture.

Hummus has been a staple in Middle Eastern cuisine for centuries. The word “hummus” means chickpeas in Arabic. Traditional hummus is known for its creamy texture and rich flavors. Over time, hummus has evolved, and numerous variations like Black Bean Hummus have emerged.

Why This Recipe Works

  • Easy and Quick: With minimal ingredients and steps, this recipe can be ready in no time.
  • Versatile: Black bean hummus can be paired with various accompaniments.
  • Nutrient-Dense: Black beans are packed with protein and fiber.
  • Customizable: Easily adjust seasonings and ingredients to taste.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Black beans: This recipe conveniently utilizes a single can (15 ounces). Dried beans can also be used if properly cooked beforehand.
  • Garlic: 1 fresh garlic clove is best but you can use 1/8 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. If you don’t have olive oil, you can use avocado oil instead.
  • Lemon juice and white wine vinegar: For excellent flavor!
  • Spices: Ground cumin, salt, and black pepper
  • No Tahini: Traditional tahini is omitted in this recipe, but you can add it if you desire a more classic hummus flavor.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

RELATED: 5 Simple Tips When Cooking For One

Black bean hummus pureed in a blender

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

How Much Will This Black Bean Hummus Recipe Yield?

This recipe will yield about 3/4 cup.

Is Black Bean Hummus Healthy?

Yes, for many people it is. It is also gluten free and dairy free too.

How Long Will Black Bean Hummus Last?

It will last for 4-5 days in the fridge.

Carrot dipped in a small bowl of black bean hummus plated with sliced carrots and red peppers

Serving Suggestions

Serve your black bean hummus with a sprinkle of fresh cilantro and a drizzle of olive oil if you’d like. It pairs wonderfully with pita chips, fresh vegetables, or as a spread on sandwiches.

Dive into this easy, delicious, and healthy black bean hummus. Whether you’re craving a satisfying snack or seeking a versatile accompaniment, this hummus is sure to please. Enjoy!

Other Recipes Made With Canned Black Beans

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!

Your Cooking For One Source
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Small Batch Black Bean Hummus

5 from 11 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Quick and easy homemade Black Bean Hummus made with canned, rinsed and drained black beans. This small batch hummus recipe is made with just a few ingredients and is a delicious alternative to traditional chickpea hummus. Enjoy with raw vegetables, crackers or tortilla chips or spread on sandwiches. No tahini needed!



  • 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
  • teaspoon salt
  • teaspoon coarsely ground black pepper


  • Blend all of the ingredients in a food processor or blender until smooth.
    black beans being blended in blender
  • Transfer to a bowl and enjoy with crackers, chips, raw vegetables or spread on sandwiches. 
    Black Bean Hummus being scooped from bowl with carrot slice



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.


Serving: 1serving, Calories: 153kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 1mg, Sugar: 1g, Vitamin C: 3mg

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.

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Recipe Rating


  1. 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 🙂

    1. 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.

  2. 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!

  3. 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.