Black Bean Hummus with Corn Salad Topping

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Creamy Black Bean Hummus topped with a tangy black bean and corn salad served with a side of toasted pita bread or naan — if you're a dipper, you are in for a serious treat!

My sister sent me a Marco Polo message one day to show me the most incredible black bean hummus with corn salad that she'd brought home from a restaurant.  She then requested:

“Can you please remake this for me?  It's so good!”

To which I said, “I'm on it, sis!”

A hummus with any bean other than chickpeas was new to me, so I was excited to give it a go.

A few tries later, I am so excited to announce that not only did I recreate this version for my sis, but she even happily exclaimed, “This actually might be even better than the original!”

I've never tasted her restaurant version, but wow, am I ever a black bean hummus convert now.  It is DE-LIGHT-FUL!

My sister's favorite part of the restaurant hummus was the tiny scoop of corn salad they put on top.  However, I'm not a tiny scoop kind of gal, so instead, I plated my black bean hummus with a giant pile of the salad and YOU GUYS! — It is my absolute favorite version of hummus to date.

Such a unique version of hummus with bursting, exciting flavors in every bite.  This could legit be dinner — oh that's right, I DID eat this for dinner for 3 nights in a row . . .

It's a good one and perfect for entertaining because it's just so gosh darn pretty.  I can't wait for you to try it!

WHY YOU WILL LOVE BLACK BEAN HUMMUS

• SMOOOOOOTH:  You haven't enjoyed the smoothest, creamiest hummus until you've tried it with your very own homemade Instant Pot black beans.  With the option to cook them longer, the beans blend up like a dream.  But don't worry, if you're not feeling that ambitious, I've got canned instructions for you too!
• HEALTHY APPETIZER:  Appetizers don't always get the prize for being the healthiest dish on the table, but this one most definitely is!  You've got veggies through the roof once you add a scoop of the corn salad.
• CORN SALAD TOPPING:  This corn salad makes the perfect partner to the hummus!  The pops of bright, fresh, tangy corn and peppers really make it so much more exciting than a storebought tub of hummus.
• FOR A CROWD OR PARTY OF ONE:  Dazzle the party crowd with this pretty plate, or serve it to yourself on the couch in cozy pants.  It's a winner for any situation.

HOW TO MAKE BLACK BEAN HUMMUS

1. Put black beans and other ingredients into a food processor
2. Blend until very smooth
3. Combine salad ingredients in a bowl
4. Toss in salad dressing
5. To serve, plate hummus on a plate
6. Then top with corn salad — serve!

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR SUCCESS

• HOMEMADE VS. CANNED:  Yes, homemade black beans are going to make a smoother hummus, but you can achieve a beautiful hummus using canned beans too.  Be sure to blend and scrape, blend and scrape, etc. the food processor until it's very smooth — up to 10 minutes.
• LEFTOVER BEANS:  If you make your own black beans in the Instant Pot, you will have more than you need for this recipe.  Store them in the fridge or freezer for another day.
• TAHINI TIPS:  The brand matters!  Some brands can be quite bitter and ruin a good hummus.  I faithfully use this Soom brand.
• GARLIC TIPS:  Fresh is better than bottled always, but I actually prefer the roasted garlic in oil that can be found at many olive bars in grocery stores.  If you're not a fan of raw garlic, you'll love swapping it for roasted!
• STORE SEPARATELY:  If you're not planning to serve and eat the entire batch, it's best to store the hummus and salad separately.
• FREEZE IT:  Hummus freezes so well, so I suggest making the whole batch and freezing half if you think it will be too much.

HOW TO STORE AND FREEZE 

• STORE:  If possible, store salad and hummus separately in the fridge for up to 5 days.  If the salad and hummus are already plated together, it's still fine to refrigerate, but it will get a tad runny because of the salad (but still yummy!)
• FREEZE:  Leftover hummus can be placed in a freezer-safe container or bag and frozen for up to 3 months.  The salad will not freeze well — plan on making it fresh.

MAKE AHEAD TIPS

Black beans can be made in the pressure cooker up to 4 days in advance.

The hummus can be made up to 5 days in advance and stored in the fridge.

I suggest making the salad the day of serving, but the individual ingredients could be chopped up and stored in the refrigerator for a few days before combining them.

WHAT TO SERVE WITH BLACK BEAN HUMMUS

• THE CARBS:  My favorite is mini naan, often found in the fresh bread section of grocery stores.  It's so soft and perfectly dippable.  Toasted pita wedges and crackers are also amazing.
• VEGGIES:  Perfect dip for raw vegetables like carrots, celery, and cauliflower.

VARIATIONS

• WHITE BEAN HUMMUS:  Swap the black beans for white northern beans for a delicious twist!
• SPICY BLACK BEAN HUMMUS:  Add cayenne pepper or red pepper flakes to the black bean hummus for a kick.
• SALSA TOPPING:  If you don't want to make the corn salad for topping, a bottled or grocery store fresh salsa makes a great topper.

Alright, what do you think?  Can you see yourself showing up at a party with this pretty dish?  I can personally confirm that the crowds go wild for this one, no matter what the occasion.

Make it soon!  Even if it's just for yourself — you deserve a prize like this at the end of the day.

Enjoy!

MORE INSTANT POT HUMMUS RECIPES

• Creamy Hummus
• Cookie Dough Hummus (AKA Peanut Butter Chocolate Chip Cookie Dough Dip)
• Chocolate Hummus

TOOLS/INGREDIENTS USED TO MAKE BLACK BEAN HUMMUS

• Instant Pot
• Food Processor
• Soom Tahini

Black Bean Hummus with Corn Salad Topping

Print Recipe

★★★★★

5 from 2 reviews

Smooth, creamy Black Bean Hummus topped with an irresistible corn salad.  Perfect for a healthy party appetizer!

• Author: Marci
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Pressure Cooker
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Black Beans

• 1 pound dried black beans, rinsed and sorted (see notes if using canned)
• 6 cups water

 

For the Hummus

• 2 ¼ cups cooked black beans (see note about using canned beans)
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• ¾ teaspoon salt
• ¼ teaspoon cayenne

 

For the Corn Salad

• ¾ cup cooked black beans (see note about using canned beans)
• ¾ cup corn (frozen, canned, or fresh)
• ¾ cup diced red bell pepper
• ¼ cup chopped cilantro
• 1 jalapeno, seeded and diced (leave seeds in if you want it spicy)
• 2 tablespoons diced sweet or yellow onion
• ½ of an avocado, diced
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ¼ teaspoon salt
• Freshly ground black pepper

 

Garnish: crumbled cotija cheese, chopped cilantro

For Serving:  toasted pita bread, naan, crackers, or vegetables

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Instructions

To Cook the Dried Black Beans (see note if using canned)

1. Place beans and water into the pressure cooker pot.  
2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes. (This cook time will make them very soft — perfect for hummus).
3. When cooking is complete, use a natural release.
4. Drain and rinse the beans with cold water.

To Make Hummus

1. Place 2 1/4 cups of the cooked beans in the bowl of a food processor.  Add olive oil, tahini, lemon juice, garlic, cumin, coriander, salt, and cayenne.
2. Blend until mixture is very smooth, about 4-5 minutes, stopping to scrape it down a couple of times if needed
3. Transfer mixture to a bowl or serving dish.  Top with Black Bean and Corn Salad.  
4. Garnish with a sprinkle of crumbled cotija cheese and chopped cilantro.   Serve with toasted pita bread or naan, crackers, or vegetables.
5. Store leftover hummus covered in the refrigerator for up to a week.

To Make Black Bean and Corn Salad

1. Add ¾ cups black beans, corn, red bell pepper, cilantro, jalapeno, onion, avocado, and garlic in a bowl and toss to combine.
2. In a jar, combine lemon juice, olive oil, cumin, salt, and pepper.  Pour over the black bean mixture and stir to combine.
3. Store in refrigerator until ready to use.

Notes

• 2 (15 oz) cans of black beans can be used for this recipe instead of the homemade.  Plan on blending a bit longer to achieve an ultra-smooth hummus.
• You will only use 3 cups of home-cooked beans for this recipe.  Store leftover black beans in the fridge for another use or freeze for another day.
• Hummus can also be prepared in a high-powered blender.  Be sure and scrape the sides a few times to make sure everything gets well incorporated.
• Use a good quality brand of tahini.  Soom is my favorite.  
• Use roasted garlic if you don’t like a strong garlic flavor.  You can roast it yourself, or check your grocery store’s olive bar for already roasted garlic cloves.
• If you won’t be eating the entire batch of hummus and salad in one sitting, store them separately in the fridge.  Also, add avocado to the salad right before serving so it doesn’t brown.
• Hummus freezes very well.  Freeze flat in a freezer-safe bag or portion it in ice cube trays if you only use a little hummus at a time.  The salad will not freeze well.

Keywords: Black Bean Hummus, Instant Pot Hummus, Healthy Appetizer

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