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5 from 1 vote

Vanessa's Delicious Black Bean Hummus

This is a great dip; the black beans have a great consistency and coupled with the smoked paprika they have an oakey edge to them. It is beautifully tangy from the lemon juice and apple cider vinegar, with creaminess from the tahini. This dish is perfect as a side to any meal, as a snack or for party entertaining.

Prep Time2 mins
Cook Time10 mins
Course: Canape, Dinner, dip, lunch, Snack, starter
Cuisine: American, british, Greek, lebanese, Mediterranean, Mexican, moroccan
Keyword: beans, black beans, chips, dip, hummus, paprika, pulses, tahini, tortilla, vegan canape
Servings: 4
Calories: 128kcal
Author: Vanessa Sturman


  • Blender


  • 240

    g cooked black beans (or one tin of drained black beans)
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp smoked paprika (plus extra for sprinkling)

  • 1 tsp cumin
  • 2 tbsp tahini
  • Juice of one lemon
  • 1 tbsp apple cider/white wine vinegar keep some aside to add extra if needed, or use water if you don't want such a tangy taste
  • Olive Oil

    for drizzling. Optional


  • Put aside some black beans for topping your hummus
  • Put all the rest of the ingredients in a blender and blitz until smooth.
    You may need to stop & start the blender a few times & mix up the ingredients with a spoon if you don't have a high powered blender
  • You want a consistency that gives a smooth paste which is not too runny. But some people like their hummus thicker than others. Add a bit of extra water, lemon juice or apple cider vinegar to get the consistency you want. 

  • Serve hummus topped with black beans. For an added extra, sprinkle a little smoked paprika on the hummus and drizzle with some olive oil.


Calories: 128kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 586mg | Potassium: 268mg | Fiber: 6g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg