This Black Bean Hummus recipe is super easy to make in less than 10 minutes. A healthy one bowl snack that's perfect as a quick last minute appetizer. Serve it with chips, crackers or even veggies. Gluten Free, Vegan, Dairy Free, Healthy, Easy.
So when it comes to the holidays you can never go wrong with serving up a variety of dips...
Whether you prefer a spicier dip such as this Black Bean Jalapeno hummus...
Or you maybe you're more into a warm gooey cheesy Spinach Dip.
But whatever your preference, dips are just the perfect solution for almost any occasion...
Especially since you can easily make them ahead, so planning for the holidays, parties or even movie night with the family is that much easier.
- Black Beans
- Olive oil
- Lemon juice
Can I make hummus without tahini
YES... if you're not a fan of tahini or you just don't use it on a regular basis like I do....
Then by all means feel free to just leave it out. I personally love the flavor of it and use it fairly regularly.
Tahini is not only good in hummus but it also makes great salad dressings or even drizzled over roasted veggies.
So most of the time you'll find a jar of tahini in my house. 😁
How to make black bean hummus
You just want to start by draining and rinsing a can of beans...
I recommend squeezing fresh lemon juice for this and coarsely chopped garlic.
Then I like to remove the seeds from the jalapeno before putting it in the food processor , but if you like things even spicier you can leave the seeds in.
Next you'll add all this to the food processor with olive oil and tahini ( if using) and blend till smooth and creamy.
Other dips to try
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time-xoxo
Black Bean Jalapeno Hummus Dip
- Place all of the above ingredients in the food processor and pulse until smooth.
- Spoon in to serving bowl and top with olive oil, fresh cilantro & chopped jalapeno.
Updated- originally posted September 2017