This black bean hummus is made with black beans, pumpkin seed butter, lime juice, cumin, and cilantro. It’s the perfect summer spread!
As much as I love to cook, there are times when spending hours whipping up a fancy meal is rather unappealing… especially in the summer, when I’d rather be outside running, biking, hiking, or just soaking up some sunshine and vitamin D. I’m sure you can all relate!
That’s where homemade dips save the day. If you have a handful of hummus recipes in your collection, you can build a veritable meal around them with very little effort. Spread some on toast and top with avocado or cheese; add some to quinoa and veggies, etc… the possibilities are endless.
If your hummus routine is getting a little stale, why not shake things up with this black bean hummus? Black beans replace chickpeas, lime juice replaces lemon juice, and pumpkin seed butter replaces tahini in this delightfully creamy, tangy, and nourishing dip.
- Quick and easy: This dip takes less than five minutes to make.
- High in iron: Black beans and pumpkin seed butter are both excellent sources of iron. The vitamin C in the lime juice, as well as the vegetables you’ll serve with the hummus, will aid in absorption of these vegan iron sources.
how to make this black bean hummus
If you’re used to making hummus, it’s very self-explanatory. Just add all of the ingredients to a food processor and blend until smooth!
- Serve it as an appetizer at your next gathering with chips, crackers, and raw veggies.
- Make a sandwich out of it by spreading it on toasted sourdough bread and topping with tomato, avocado/cheese, olives, greens, etc.
- Top salads and bowls with it. It’s especially tasty in a bowl with quinoa, roasted sweet potato, and sauteed kale or collard greens.
more healthy dip recipes
I hope you love this black bean hummus! Leave a comment and rating below to let me know how you enjoyed it, and if you use Instagram, be sure to tag your photos @upbeet.kitchen and #upbeetkitchen. I love seeing your recreations.
Black bean hummus that’s creamy, tangy, and flavourful. Easy to whip up, too!
- 1 ½ cups cooked black beans (or 1 14-oz can, drained and rinsed)
- ⅓ cup freshly squeezed lime juice
- 3 tbsp pumpkin seed butter
- 2 tbsp extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp-¾ teaspoon fine sea salt (to taste)
- Chili flakes, to taste
- Freshly ground black pepper, to taste
- Big handful of fresh cilantro
- Place all ingredients in a food processor fitted with the S blade and process until smooth.
You might think ⅓ cup of lime juice sounds like a lot. I love tangy, flavourful dips, so I found ⅓ cup to be perfect. However, feel free to use less if that’s what you prefer.
If you don’t have any pumpkin seed butter, sunflower seed butter and tahini also work.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mexican
Keywords: black bean hummus, vegan black bean hummus