Pin This creamy black bean hummus is my go-to for quick snacks and party platters when I want something fun and satisfying. Paired with crunchy veggies cut into quirky shapes, it turns an ordinary dip into a celebration centerpiece. The flavors are bold yet familiar, and the colors make everyone—kids and adults alike—eager to dip in.
I put this together for a Halloween party last year and it was instantly the favorite bite. Even skeptical eaters loved dipping bats and pumpkins made from bell peppers into the smoky black bean hummus.
Ingredients
- Black beans: These add a rich creaminess and supply loads of plant-based protein. Look for canned black beans with low sodium and rinse them well for the best texture.
- Tahini: Adds nutty depth and makes the hummus extra silky. Choose a runny tahini—stir it well if it separates in the jar.
- Fresh lime juice: This brightens up the flavors and balances the earthiness. Pick limes that are firm yet slightly soft when squeezed for juiciest results.
- Garlic: Gives the hummus a sharp savory kick. Use fresh cloves for the best taste, not jarred.
- Olive oil: Delivers richness and smoothness. Opt for extra virgin olive oil with fruity notes if possible.
- Ground cumin: Provides smoky warmth. Freshly ground cumin is more fragrant than pre-ground.
- Smoked paprika: Creates depth and a slight smokiness. Spanish smoked paprika is noticeably bolder.
- Sea salt: Enhances all the flavors. Flaked or fine sea salt both work—start with less and taste.
- Cold water: Loosens the texture. Ice-cold water is best for a fluffy dip.
- Carrot: Crunchy and sweet—the perfect sculptable veggie. Choose firm large carrots for easier cutting.
- Cucumber: Adds refreshing crispness. Thinner-skinned varieties like English cucumbers are ideal.
- Orange and yellow bell peppers: Give sweetness and visual punch. Look for ones with unblemished skins.
- Radishes: Lively and peppery. Pick radishes that feel heavy for their size.
- Purple cauliflower: Delivers color and flavor. If you can't find purple, regular cauliflower looks great too.
- Snap peas: Fresh and slightly sweet. Go for pods that are plump and unbroken.
- Black sesame seeds or sliced olives: Fun for decorating faces. Use glossy whole seeds or ripe black olives.
Instructions
- Make the Black Bean Hummus:
- Combine black beans tahini lime juice garlic olive oil ground cumin smoked paprika and salt in a food processor. Blend until completely smooth scraping the sides down with a spatula once or twice. Add cold water one tablespoon at a time pulsing after each addition until it loosens to your ideal creamy thickness. Taste and tweak salt or lime as needed for perfect flavor.
- Transfer and Garnish Hummus:
- Spoon the hummus into your chosen serving bowl. Drizzle a splash of olive oil on top and dust with a sprinkle of smoked paprika for that professional finish.
- Prepare the Spooky Veggies:
- Slice the carrot and cucumber into even sticks about finger length. Use a sharp knife or small cookie cutters to shape bell pepper pieces into bats pumpkins or ghosts. Slice the radishes and carefully carve features or use sesame seeds and olive pieces to create eyes and mouths for extra character.
- Arrange the Platter:
- Place the hummus bowl center stage on a large serving tray. Fan out the prepared veggies around it grouping by color and shape for eye-catching appeal. Add any edible decorations like black sesame eyes and olive mouths last for maximum effect.
- Serve and Enjoy:
- Offer guests the vibrant veggie platter and encourage everyone to scoop up hummus with the spooky dippers. This is best eaten fresh so gather round and dig in.
Pin Black beans are my favorite for dips because they are ultra creamy yet hearty enough that even non-hummus fans go back for more. My family still talks about the first time we made veggie ghosts—everyone started inventing their own silly designs and it became the highlight of the party.
Storage Tips
Store leftover hummus covered in the fridge for up to 3 days. Veggies can be prepped a few hours ahead but keep them separate from hummus and wrapped tightly in the fridge to preserve crunch. If making for a gathering transport the dip in a chilled container and arrange veggies just before serving.
Ingredient Substitutions
Chickpeas can replace black beans for a classic twist or try butter beans for a super smooth finish. If you have sesame allergies swap tahini for sunflower seed butter or cashew butter. Any colorful veggies can stand in—think cherry tomatoes broccoli celery or even thin sweet potato sticks.
Serving Suggestions
Use as a spread inside wraps or sandwiches for extra flavor. Serve alongside crackers or pitas for more dipping options. Turn it into a main-course salad by spooning hummus into lettuce cups and piling with veggies and fresh herbs.
Cultural and Historical Context
Classic hummus comes from Middle Eastern cuisines but black beans and creative veggie shapes make this version a fusion with American snack traditions. The playful spooky shapes turn humble veggies into an event making this a favorite both at Halloween parties and any kid-friendly celebration.
Seasonal Adaptations
Try rainbow carrots and snap peas in spring Use cherry tomatoes and cucumbers in summer Swap in roasted winter squash or beets for autumn
Success Stories
When I brought this to my neighbor's potluck the platter vanished in minutes and someone asked for the recipe by text before I had even gotten home. Kids loved making their own monster faces with the veggie toppings and several grownups made this their go-to game-night snack ever since.
Freezer Meal Conversion
Hummus itself freezes well—spoon into airtight containers leaving space for expansion. Thaw overnight in the fridge and stir before serving. Veggies are best fresh but you can prep and freeze extra cut peppers and carrots for future platters.
Pin This black bean hummus is both eye-catching and delicious—get creative with the dippers and enjoy every bite with friends or at your next party.
Recipe FAQ
- → What makes this hummus creamy?
Using tahini, olive oil, and a splash of water blended with black beans creates a smooth, creamy consistency.
- → Can I use other beans besides black beans?
Yes, you can substitute with chickpeas or white beans for a different flavor and texture.
- → How do I prepare the veggies for unique shapes?
Slice veggies into sticks or use cookie cutters and a small knife for bat, ghost, or pumpkin shapes. Decorate with olives or sesame seeds for faces.
- → Is this suitable for vegan and gluten-free diets?
Absolutely. It contains no animal products and uses only naturally gluten-free ingredients.
- → How far in advance can I prepare this dish?
The black bean hummus can be made up to 3 days ahead and refrigerated. Prepare veggies close to serving for maximum crunch and color.
- → Can I make the dip spicy?
Certainly—add a pinch of cayenne or extra smoked paprika to bring some heat to the hummus.