Loaded Mexican Black Bean Hummus

This Loaded Mexican Black Bean Hummus is so easy and delicious – perfect for game day or any gathering! Give it a try at your next party.

Black Bean Hummus

Two weekends ago, we had some friends over to watch football. I debated what to make for appetizers since I knew we would be grilling chicken for tacos. So, I opted to make this loaded Mexican Black Bean Hummus! And I’m so glad I did – it was all devoured in no time! 

Honestly, it was so delicious I had to make a second batch. Good thing it comes together so easily with a few common ingredients! Literally, Black Bean Hummus is done in about 5 minutes, and all you need is a food processor.

Plus, Black Bean Hummus is a great recipe for just about everyone. It’s vegetarian if you leave out the cheese topping and (depending on the ingredients you use) generally gluten-free in case you have people with dietary needs over.

The texture is smooth and creamy, and you can adjust the heat level if you really love hot sauce. And the flavor?! SO phenomenal. Even the kids love it! It makes the best bean dip ever!

It’s a wonderful game-day snack, although it’s fun to gobble down on any other occasion. It’s one of my absolute faves to break out for a quick snack or appetizer.

Grab your favorite tortilla chips and veggies, and enjoy!

Spicy Black Bean Hummus Recipe: Ingredients & Substitutions

For this Loaded Mexican Black Bean Hummus recipe, you will need …

Ingredients

For the hummus

• canned black beans, virgin olive oil – the start of your hummus. Make sure the black beans are drained.
• tahini – this is a paste made from sesame seeds and the basis of hummus. Very likely, you can get it in the ethnic/international foods section of your grocery store.
• garlic, cumin, lime juice, cilantro – these ingredients are what every fan of Mexican food knows and loves!!
• hot sauce – for the spiciness! I use Tapatio, but if you don’t like the heat, use taco sauce (which is very mild). Either way, you’ll want a little something extra!
• salt and pepper – to taste, as always.

For the topping

extra black beans, Cojita cheese, red onion, tomato, jalapeño, etc. – have fun with the toppings! Make sure everything is rinsed/drained, crumbled, seeded, chopped, etc., where necessary.

How to make Black Bean Hummus

First, combine your ingredients. In the bowl of a food processor, combine the black beans, garlic, cilantro, olive oil, tahini, lime juice, hot sauce, and cumin, blending until smooth. Season to taste with salt and pepper.

Then, just add your toppings and enjoy! Transfer your hummus to a serving container. Top it with extra black beans, cheese, red onion, jalapeño, and tomato.

Spicy Black Bean Hummus: FAQs

Other recipes you may enjoy

• Tropical Hummus
• Spicy Avocado Hummus
• Loaded Potato and Chicken Casserole
• Sweet Potato and Black Bean Soup
• Slow Cooker Refried Beans

4.41 from 5 votes

Servings: 8 servings

Loaded Mexican Black Bean Hummus

By Jamie Sherman

This Loaded Mexican Black Bean Hummus is so easy and delicious – perfect for game day or any gathering! Give it a try at your next party.

Prep: 7 minutes mins

Total: 7 minutes mins

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Equipment

• extreme freeze deli food containers with lids
• extreme freeze deli food containers with lids
• cutting board
• knife
• food processor
• measuring cups and spoons
• Lock N’ Lift Manual Handheld Can Opener with Locking Mechanism

Ingredients 

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For the hummus

• ▢ 1 can black beans, rinsed and drained, 15 oz.
• ▢ 2 -3 cloves garlic
• ▢ 2 tablespoons packed fresh cilantro
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 2 tablespoons tahini
• ▢ 2 tablespoons freshly squeezed lime juice
• ▢ 1 tablespoon Mexican hot sauce, I used Tapatío – or use taco sauce
• ▢ ½ teaspoon ground cumin
• ▢ salt and pepper, to taste

For the topping

• ▢ desired amount extra black beans, rinsed and drained
• ▢ desired amount Cojita cheese, crumbled
• ▢ desired amount red onion, chopped
• ▢ desired amount jalapeño, seeded and chopped
• ▢ desired amount tomato, seeded and chopped

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Instructions 

• In the bowl of a food processor, combine the black beans, garlic, cilantro, olive oil, tahini, lime juice, hot sauce, and cumin, blending until smooth. Season to taste with salt and pepper.
• Transfer hummus to a serving container. Top with extra black beans, cheese, red onion, jalapeño, and tomato.

Notes

• Store any leftovers in the refrigerator in an airtight container for 3-5 days.
• This spicy black bean hummus can be frozen, too! Place it in a freezer-safe airtight container and freeze for up to 3 months. When ready to use, allow it to thaw overnight in the fridge.
• This recipe yields about 2 cups or 8 (1/4 cup) servings. You can easily double or triple this recipe as necessary.

Nutrition

Serving: 1/4 cup, Calories: 119kcal, Carbohydrates: 10g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 249mg, Potassium: 192mg, Fiber: 4g, Sugar: 0.1g, Vitamin A: 18IU, Vitamin C: 4mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on October 11, 2017. Updated on January 19, 2023.