This Black Bean Hummus is a little spicy from the pickled jalapeños and goes perfectly with my homemade seasoned pita chips! All you have to do is throw everything in the food processor, making this hummus recipe super easy to prepare. Serve with pita chips, tortilla chips or veggies. I also love using this black bean hummus in wraps and salads.
While there are no chickpeas in this Black Bean Hummus Dip, it is very close in taste and texture to regular hummus! This black bean dip is made with lots of flavorful spices, garlic and pickled jalapenos for a little kick. Serve with a side of homemade seasoned pita chips for a delicious snack or appetizer.
Why You’ll Love This Spicy Black Bean Hummus Dip
- It’s easy to make – All you have to do is add all the ingredients to a food processor and then turn it on! You can also adjust all the flavors to your personal taste preferences.
- It’s great with chips, veggies or pita – This black bean hummus dip is versatile and can be enjoyed with tortilla chips, pita bread, veggies and more!
- It’s full of flavor – The pickled jalapeños add tons of flavor, with a little bit of spice. You can make this dip as spicy or as mild as you like. The cumin, garlic and lime juice also add tons of flavor without adding spice.
Spicy Black Bean Hummus Recipe Ingredients
- Black Beans – I used two cans of black beans for this recipe. You can use canned beans or you can make your own, if you want to add a little more flavor. You could also use one can of black beans and one can of chickpeas if you want it to be a little more like traditional hummus.
- Tahini – I add about 2 tablespoons of tahini to this black bean hummus. Tahini, or sesame seed paste, is traditionally used in hummus and adds some creaminess. You can leave out the tahini if you don’t have any on hand and the dip will still taste great.
- Lime Juice – I usually add fresh lemon juice to my hummus recipes, but since we’re using black beans here, I thought that lime juice would be a better fit. You are more than welcome to use lemon juice though.
- Garlic – I love garlic, so I added two large cloves. You can use as much or as little fresh garlic as you like. You can also use about 1 teaspoon of garlic powder instead, if you prefer not to use fresh.
- Pickled Jalapenos – The pickled jalapenos add the spice, while also adding some tang to this hummus dip. I used about 1/4 cup of pickled jalapenos, but you can add more if you like. Pickled jalapenos are usually made with vinegar, which gives them such a great taste. Some brands of pickled jalapenos are spicier than others, so just make sure to give them a taste before adding a bunch in.
- Spices – The black bean hummus is seasoned with cumin, paprika, smoked paprika, onion powder and salt. Feel free to adjust spice measurements if needed.
- Pita Bread – I like to serve this black bean hummus with homemade pita chips that have been brushed with oil and seasoned with cumin, paprika, garlic powder and salt. You could also serve with regular tortilla chips if you like.
How To Make Easy Black Bean Hummus Dip
- Rinse and drain your black beans and then add them to a food processor, or blender. Next, add in all the remaining hummus ingredients. Turn the food processor on and slowly drizzle in the olive oil until desired consistency is reached. I used about 2 tablespoons of olive oil. You can always add more in if you prefer your hummus to be a little creamier.
- Heat over to 400 degrees F. Add your cumin, paprika, garlic powder and salt to a small bowl and mix until combined. Cut your pita bread into chip sized slices and place on a large baking sheet. Brush the front and back of each pita with some olive oil, or spray with cooking spray.
- Lightly sprinkle the seasoning mix onto both sides of the pita bread and then arrange in a single layer on your baking sheet. Place in the pre-heated oven and bake until pita bread chips are just starting to brown and looking a little crispy, about 7-10 minutes, flipping pita once. Pita can burn easily in the oven, so just keep a close eye on it.
- Add your black bean hummus to a serving bowl and enjoy with the pita chips, tortilla chips or veggies!
Black Bean Hummus Frequently Asked Questions
- The black bean hummus recipe is both vegan and gluten free. You should be able to find gluten free pita bread in the freezer section at most grocery stores, if needed.
- Is this really hummus if there’s no chickpeas? This recipe is not traditional hummus at all, but it’s made using the same concept and it has the tahini in it. I decided to call it black bean hummus, but you can certainly refer to it as black bean dip instead.
- How long does this hummus last in the refrigerator? If stored in an airtight container, hummus should last about 5 days.
- Is this black bean hummus freezer friendly? I haven’t frozen it myself, but I believe it is definitely freezer friendly. Freeze in an airtight container for up to 3 months. Hummus may separate a little bit during the thawing process, but just give it a good mix and it should be ok.
- How should this dip be served? You can serve this dip with the homemade pita chips from the recipe, or with tortilla chips or veggies. I also love using this dip for wraps and adding it to salads.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Hummus Dip Recipes?
Roasted Carrot and Dill Hummus
PrintSpicy Black Bean Hummus with Seasoned Pita Chips
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This Black Bean Hummus is a little spicy from the pickled jalapeños and goes perfectly with my homemade seasoned pita chips! All you have to do is throw everything in the food processor, making this hummus recipe super easy to prepare. Serve with pita chips, tortilla chips or veggies. I also love using this black bean hummus in wraps and salads.
Ingredients
- 2 (15 oz) cans black beans, drained and rinsed
- 2 tablespoon tahini
- 1–2 cloves garlic, roughly chopped
- Juice of one large lime, about 2 tablespoons
- 1/4 cup pickled jalapenos
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/4 cup smoked paprika
- 1/4 teaspoon onion powder
- 3/4 teaspoon salt
Pita Chips
- 4 pieces pita bread
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1–2 tablespoons olive oil
Instructions
- Rinse and drain your black beans and then add them to a food processor, or blender. Next, add in all the remaining hummus ingredients. Turn the food processor on and slowly drizzle in the olive oil until desired consistency is reached. I used about 2 tablespoons of olive oil. You can always add more in if you prefer your hummus to be a little creamier.
- Heat over to 400 degrees F. Add your cumin, paprika, garlic powder and salt to a small bowl and mix until combined. Cut your pita bread into chip sized slices and place on a large baking sheet. Brush the front and back of each pita with some olive oil, or spray with cooking spray.
- Lightly sprinkle the seasoning mix onto both sides of the pita bread and then arrange in a single layer on your baking sheet. Place in the pre-heated oven and bake until pita bread chips are just starting to brown and looking a little crispy, about 7-10 minutes, flipping pita once. Pita can burn easily in the oven, so just keep a close eye on it.
- Add your black bean hummus to a serving bowl and enjoy with the pita chips, tortilla chips or veggies!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer, Snack
- Method: Oven, Food Processor
- Cuisine: American
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