Black Bean Hummus (Vegan, Gluten-free, Soy-Free)


Hummus is such a perfect food, it’s a great dip for vegetables and crackers, it’s a delicious sandwich spread, and it’s packed with plant based protein and healthy fats. It couldn’t be easier to make either, everything just gets processed together until it reaches a smooth creamy consistency.This black bean hummus is a fun way to switch it up from regular chickpea hummus. The fresh cilantro and the little bit hot sauce give it an extra kick!

Black Bean Hummus - a perfect dairy-free, gluten-free, and vegan party dip!

Special Diet Notes: Black Bean Hummus

By ingredients, this recipe is dairy-free, egg-free, gluten-free, vegan, vegetarian, nut-free, peanut-free, and soy-free.

Black Bean Hummus (Vegan, Gluten-free, Soy-Free)
This is an interesting twist on an old favorite. I am not a cilantro fan, so I often omit most of it.
Serves: 1½ cups
  • 2 cups or one can black beans, drained
  • 2 teaspoon lemon juice (or to taste)
  • ¼ cup tahini
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon cumin
  • Hot pepper sauce (to taste)
  • 11/2 tablespoon olive oil
  • 2 teaspoon tamari (wheat free variety for gluten free)
  • 2 tablespoon warm water
  • ½ cup cilantro, chopped (or to taste)
  1. Combine all ingredients except for cilantro in food processor. When combined, transfer to serving bowl.
  2. Fold in cilantro. Taste and adjust seasonings to taste.
  3. Serve with tortilla chips.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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