Mexican-Style Black Bean Hummus

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A round dish filled with creamy hummus, garnished with chopped tomatoes, onions, and herbs. A slice of lime is on the side. Olive oil is drizzled on top, and cherry tomatoes are visible in the background for a Mexican-style twist.

A flavorful fusion of black beans, lime, and warm spices, this Mexican-Style Black Bean Hummus is the perfect dip for any occasion.

Course Appetizer, Snack

Cuisine Mexican, Middle Eastern

Keyword black bean, canned chickpea hummus, chickpea dip, dip, hummus, Mexican, snack

Prep Time 15

Total Time 15

Servings servings

Calories 107kcal

Author Ksenia Prints

Equipment

Ingredients

1 can (15 oz) black beans drained and rinsed
2 garlic cloves minced
¼ cup tahini
3 tablespoon fresh lime juice
2 tablespoon extra virgin olive oil plus more for drizzling
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
salt and freshly ground black pepper to taste

Instructions

In a food processor, combine the black beans, minced garlic, tahini, lime juice, 2 tablespoons of olive oil, cumin, smoked paprika, oregano, and cayenne pepper. Blend until smooth, scraping down the sides as needed.
Taste and season with salt and black pepper. If the hummus is too thick, add a small splash of water or more olive oil to reach your preferred consistency.
Spoon the hummus into a serving bowl. For extra richness, drizzle a little more olive oil on top and sprinkle with smoked paprika or fresh chopped cilantro if desired.
Pair with tortilla chips, fresh vegetables, or warm pita for dipping.

Nutrition