Loaded Mexican Hummus

  • Prep Time: 10 mins
  • Total Time: 10 mins
Author: Lee Hersh


  • 2 cups black beans, rinsed and divided (1.5 cups + .5 cup)
  • 1/4 cup tahini
  • 3 tablespoons EVOO
  • 2 cloves of garlic, minced
  • 1 tablespoon sriracha (or any kind of hot sauce)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin


  • 1/4 cup red onions, finely diced
  • 1/4 cup tomato, diced
  • 1 tablespoon Nakano Rice Vinegar
  • 1/8 cup cilantro, chopped
  • 1 tablespoon cotija cheese crumbles
  • 1/4 teaspoon sea salt


  1. Place 1/2 cup of black beans on the bottom of a bowl. Set aside.
  2. Next, place remaining black beans in a high-speed food processor along with tahini, olive oil, garlic, sriracha, lime juice, salt, and cumin. Blend until smooth. You may need to use a spatula to scrape the sides a few times to ensure everything gets blended. If the hummus still seems too thick, add a tablespoon or two more of olive oil. Once it’s reached the desired consistency, pour on top of black beans.
  3. To make the topping, toss red onions, tomato, cilantro, and cojita cheese in sea salt and rice vinegar. Then, sprinkle on top of hummus.


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