Black Bean Hummus Recipe

Hold the guacamole and make this easy dip for your next party.
  • This is truly a dip for all seasons – perfect for summer barbecues or winters around the fire pit. It’s a great dish to take on the road too and since we live a few hours away from our family, I like to make easy dishes that travel well for events.


    There’s nothing as simple and well received as a chips and dip platter. This black bean hummus is easy to make and carry, and it’s also gluten-free and vegan-friendly. It’s made with hummus favourites like garlic, olive oil and coriander, but it also has a great kick of paprika and curry powder.

    I like to to make my hummus just before an event —that way, I know guests are getting the freshest taste. If you have extra time, I invite you to make your own pita chips, but any variety of pita or tortilla chips will pair perfectly with this black bean hummus.

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    Black Bean Hummus

    This entrée travels nicely---I make it when we're headed to a party that's far away from our house.

    Prep Time:
    Servings: 8


    • black beans: 1 14-oz. can, rinsed and drained
    • coriander: ¼ cup, chopped
    • curry powder: ¼ teaspoon
    • garlic: 1 clove, peeled
    • lemon: 1, halved and juiced
    • olive oil: 2 teaspoons
    • paprika: 1 teaspoon
    • tahini sauce: 2 tablespoons


    Step 1: Gather all of your ingredients and place them into a large food processor.

    black bean hummus ingredients

    Step 2: Then, blend until smooth and spoon into a large serving bowl.

    Step 3: Garnish with coriander and serve with a side of gluten-free chips.

    black bean hummus in white bowl

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