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.
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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
This makes about 2 cups.
Less than 10 minutes! Like, 5-10. You’re literally just throwing all the ingredients together!! It doesn’t get easier than that.
They’ll be fine in the fridge for about 3 days in an airtight container.
You can, for about 3 months!! Use a proper freezer bag or airtight container, as always.
Any southwestern/Mexican/Tex-Mex flavors you think will taste good, y’all? Probably will! In particular, try adding some spices like coriander and cayenne to deepen the deliciousness.
Other recipes you may enjoy
Loaded Mexican Black Bean Hummus
Equipment
Ingredients
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
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
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 11, 2017. Updated on January 19, 2023.
This Loaded Mexican Black Bean Hummus looks absolutely delicious! I love the idea of incorporating all those bold flavors. Can’t wait to try it at my next gathering – it will definitely be a hit! Thanks for sharing such a creative recipe!
This Loaded Mexican Black Bean Hummus looks incredible! I love the idea of combining classic hummus with Mexican flavors—definitely trying this for my next gathering. The toppings look delicious! Thanks for sharing such a creative recipe! 🌮🥑
This Loaded Mexican Black Bean Hummus looks absolutely delicious! I love the idea of incorporating so many flavors and toppings. Can’t wait to try it with some fresh veggies and tortilla chips! Thanks for sharing this amazing recipe!
This Loaded Mexican Black Bean Hummus looks absolutely delicious! I can’t wait to try it for my next gathering. The combination of flavors sounds perfect, and I love that it’s a healthier dip option. Thanks for sharing this recipe!