Deliciously Spicy Black Bean Hummus No Tahini (Recipe)

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dried black bean on wooden spoon

Traditional hummus is made with tahini (sesame seed paste). However, black beans and jalapeno are the superstars of this spicy black bean hummus! You can easily customize to your preferred "heat level". I personally love the kick of a spicy hummus!

This gluten-free and vegan hummus is also free from several other allergens. From a nutritional outlook, black beans are an excellent meat substitute due to their high protein, iron, and B vitamin content. The onions and garlic provide antimicrobial properties that help our jacked up immune systems (jacked up is not a medical term per se, but you get it right?). Remember to thoroughly rinse beans with cold water in a colander before using as this will remove excess sodium. 

Serve with tortilla chips or raw veggies. Can also be used as a sandwich spread.

Happy Snacking! Maureen

Spicy Black Bean Hummus Recipe
Gluten-Free ~ Nut-Free ~ Dairy-Free ~ Rice-Free ~ Egg-Free ~ Corn-Free ~ Soy-Free
Yield: 8 servings

3 tablespoons olive oil
½ medium onion diced (about ½ cup)
1 jalapeno pepper seeded and diced (about 3 teaspoons)*
2 minced garlic cloves (1 tablespoon)
1 can (15-ounce) black beans drained and rinsed
1 teaspoon cumin
1 teaspoon lime juice
1 teaspoon black pepper
Handful fresh cilantro (about 1 tablespoon)

*Adjust to how much jalapeno your taste buds can handle.

  1. Heat 2 teaspoons olive oil in sauté pan on low/medium heat. Add diced onion and jalapeno and sauté for five minutes (onion will be translucent).
  2. Add minced garlic and sauté another two minutes.
  3. Transfer sautéed onion, jalapeno, and garlic into food processor. Add beans, cumin, lime juice, black pepper, cilantro, and 2 ½ tablespoons of olive oil.
  4. Blend thoroughly - scraping down the sides of food processor to ensure a smooth consistency.

What's your fav add-in to your hummus concoction? 

Share with the Hold the Gluten community in the comments below!

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

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