Spicy Black Bean Hummus

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This recipe is fabulous for anyone who likes spicy and wants a change from traditional hummus.

Yield: about 2 cups


  • 2 cups unsalted black beans (540 ml/19 oz can), reserve liquid to thin down hummus
  • 3 Tbsp nutritional yeast
  • 3 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1½ Tbsp light miso
  • 1 tsp onion powder
  • ¾ tsp garlic powder
  • ¾ tsp ground cumin
  • ½ tsp chili chipotle*
  • ½ smoked paprika*
  • ½ tsp salt


  1. Add all the ingredients to a food processor or VitaMix. Process until smooth, stopping to scrape down sides of container as needed. If desired add some of the bean liquid to achieve desired consistency.
  2. Serve with Pita Chips, or as a spread with a hearty bread or as a dip.
  3. Keeps 5 to 7 days in the fridge or freeze for later use.


  • Should you prefer less spicy use chili powder instead of chipotle and regular paprika instead of smoked.