Name: Sun Dried Tomato Black Bean Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 2 (15-ounce) cans whole black beans (drained and rinsed); 1 (15-ounce) can chickpeas (drained and rinsed); ¼ cup drained oil-packed sun dried tomatoes; ¼ cup chopped green onion (plus extra for garnish); 4 tablespoons tahini; 3 tablespoons extra virgin olive oil; 2 cloves cloves; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; Pita chips, fresh pita bread slices, or tortilla chips (for dipping)

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This quick and easy Sun-Dried Tomato Black Bean Hummus appetizer is ready in less than 10 minutes. Made from natural ingredients and is vegan and gluten-free. Includes black beans, chickpeas, tahini, sun-dried tomatoes, and green onions.

Within this post, you’ll make a simple flavorful appetizer with common pantry ingredients. Plus you’ll learn about tahini and what it’s made from.

This appetizer is a snap and requires hardly any effort or time for easy hosting or simple wholesome family snacks. Just a handful of items and a food processor is needed. If you want a quick and simple holiday appetizer then look no further than this sun-dried tomato black bean hummus.

Ingredients for making Sun-dried Tomato Black Bean Hummus

Black beans: Canned black beans are used to make this easy.
Chickpeas: Canned as well. Try to go for good quality ones as they tend to have a creamier consistency.
Sun-dried tomatoes: packed in olive oil and drained for loads of flavor.
Tahini: the key ingredient for making hummus.
Garlic: Two whole fresh cloves for a bit of kick
Cumin: I used ground cumin, you just need a little and it gives such a delicious flavor to the hummus
Olive oil: Helps bind everything together and create a creamy dip-like texture
Salt and pepper: for seasoning to bring out flavors
Green onion: Adds a lovely colorful garnish

How to make hummus in a food processor

Add all ingredients including chickpeas, tahini, olive oil, garlic, green onions, spices and jarred sun-dried tomatoes to a food processor.
Pulse for a minute or two until smooth and creamy.
I used bagged pita chips for a quick dipper and to speed things up, but also included directions for baking your own from scratch.

You could also use a handheld immersion blender or stand mixer, but will be more difficult to work with and to get the proper consistency.

What is tahini and can you make it yourself?

Tahini is a Middle Eastern sauce or paste from ground toasted sesame seeds. It’s made from hulled seeds that are separated from the bran. You can make it from unhulled seeds but it will have more of a bitter flavor. This post from Inspired Taste has details on making your own. However, prepared tahini is more than fine and ideal for this recipe.

Tahini is a staple ingredient in traditional hummus, along with chickpeas and olive oil. It goes surprisingly well with the flavor of black beans, which is why it’s included in this hummus recipe.

What to serve with black bean hummus

You can serve this hummus is so many ways, such as tortilla chips, pita bread or sliced fresh vegetables such as bell peppers, carrots, and celery for a healthier option.

This hummus would also make a unique topper for tacos, burritos, tortas or even burgers.

Hummus is great for prepping ahead

Make the night before and store it in the fridge covered in plastic wrap. Let sit about 15 minutes at room temp to soften before serving. It will store sealed in the fridge up to a week, but won’t taste as fresh.

You could also try freezing hummus if you have a lot of leftovers and want to make a big batch in advance.

Tips for homemade hummus

Use high-quality and organic black beans and chickpeas for best flavor and texture.
You can use any store-bought tahini from white sesame seeds.
Use fresh garlic instead of powder for best flavor.
Feel free to add other spices such as chili powder or cayenne pepper.
Use extra virgin olive oil for rich flavor.
You can serve this hummus with whatever you like, but I recommend pita or tortilla chips.
You can prep this hummus in advance and store it sealed in the fridge for 1-2 days. Let sit at room temp a bit to soften before serving.