Name: Harissa Black Beans and Hummus Toast (Vegan High-Protein)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 red spring onion (or ½ red onion), sliced; 1 large garlic, crushed; 160g cherry tomatoes, halved; 1 tin black beans (240g drained weight, keep the liquid); 1 tbsp harissa paste; 1 tbsp tomato puree; 2 tbsp coconut cream or yoghurt, optional; Salt and pepper; 2-4 slices sourdough or other bread, toasted; 4 heaped tbsp hummus; 1 spring onion, sliced; Fresh basil leaves; Lime wedges

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These Harissa Black Beans and Hummus Toast are creamy, flavoursome and high in protein and fibre. They take 15 minutes to make for an upgraded beans on toast plant-based meal prefect for any time of day.

Welcome back to another instalment of things to eat on toast, ready in about 15 minutes, with minimum effort and maximum flavour. These beans are packed with smokey spiced harissa flavour with lots of protein and fibre from the beans. You can eat these with toast, bread or potatoes, but I love them even more with hummus spread sourdough toast, some lime wedges and extra spring onion to garnish. This recipe takes the underrated black bean and turns it into a rich, wholesome and nourishing meal that I love for breakfast, lunch or dinner.

Harissa Black Beans and Hummus Toast on a plate — Harissa Black Beans and Hummus Toast

Why will I love these beans?

These beans are delicious:

Rich, smokey, spicy and creamy
Packed with harissa flavours
High in protein and fibre
Simple to make in one pan
Ready in 15 minutes
Filled with gut-healthy foods
Delicious on toast (spread with hummus)
Also good with potatoes, wedges and nachos
Full of plant-based ingredients
Naturally vegan, dairy-free and gluten-free
Also nut-free
You can use other beans too like cannellini, butter beans or chickpeas
Everyone can enjoy these beans
Ideal for breakfast, lunch or dinner
Great for meal prep
Freezer-friendly

If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the beans in more detail.

A pan of Harissa Black Beans — Harissa Black Beans

A pan of Harissa Black Beans with coconut cream — Harissa Black Beans

What ingredients do I need?

You can see the ingredients with weights in the recipe card, and see my favourites and recommended products in the “shop the recipe”.

For the beans:

Olive oil: for frying off. You can also use avocado oil
Spring onion: or use some white or red onion.
Garlic: for flavour.
Cherry tomatoes: chop these in half and allow to cook with a lid on for 10 minutes until really jammy and sticky.
Black beans: I love using black beans as they are hearty, soft and work well with rich tomato and spice sauces. I use the Bold Bean Co beans, and you can also try cannellini, or butter beans or use chickpeas.
Harissa paste: this is the key to all the flavour. Choose your favourite blend, I love the Belazu rose harissa the most, as the flavour is smokey and rich. All pastes will vary in heat, so check the spiciness.
Tomato puree: for extra tomato flavour.
Coconut or dairy-free yoghurt: make sure it’s unsweetened yoghurt and also only contains natural ingredients. I use the Cocos Organic coconut yoghurt or the NUSH almond based natural yoghurt.
Salt and pepper: for seasoning.

A pan of Harissa Black Beans with Toast — Harissa Black Beans with Toast

Close up of Harissa Black Beans with Toast — Harissa Black Beans with Toast

As for serving:

Toast: use your favourite sourdough or other bread.
Hummus: make your own hummus using one of these recipes or your favourite shop-bought one.
Spring onion, fresh basil and lime wedges: these are all extras that make the toast more delicious but you can skip them.

How else can I serve the beans?

You can also enjoy the beans:

On jacket potatoes
With roasted sweet potatoes
With wedges or nachos
As part of a mezze bowl
With other wholegrains like quinoa, buckwheat or rice
Over pasta

Are these gluten-free and nut-free?

Yes these are naturally gluten-free as long as your bread does not contain gluten. These beans are also nut-free.

Harissa Black Beans and Hummus Toast close up — Harissa Black Beans and Hummus Toast

Two halves of Harissa Black Beans and Hummus Toast — Harissa Black Beans and Hummus Toast

How do I make them?

These beans come together in a few steps:

Fry off the onion, garlic and tomatoes: and cook for 10 minutes, until soft and the tomatoes are sticky.
Add in the beans, harissa and tomato puree: and cook for5 minutes until saucy.
Now add in the coconut yoghurt: and sit well.
Spread some hummus on toast: and spoon over the beans
Garnish and enjoy: or keep leftovers for another day.

How long will they last?

Once cool, keep the beans in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.

Harissa Black Beans and Hummus Toast with a fork — Harissa Black Beans and Hummus Toast

What other recipes can I try?

For more recipe ideas: