mexican black bean hummus in a bowl

Mexican Black Bean Hummus

Looking for a show-stopping healthy appetizer for game day? Make this Mexican Black Bean Hummus for the ultimate snack.

Prep: 10 minsCook: 0 minutesTotal: 10 minutes
Fat 11 Carbs 11 Protein 6
Yield 6-8 servings 1x


  • 2 cups black beans, rinsed and divided (1.5 cups + 1/2 cup)
  • 1/4 cup tahini
  • 3 tablespoons extra virgin olive oil
  • 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.

Nutrition Facts

Serving Size: 1/8 recipe Calories: 166 Sugar: 2 Sodium: 506 Fat: 11 Carbohydrates: 11 Fiber: 4 Protein: 6 Cholesterol: 0
Author: Lee HershCategory: DipsMethod: BlenderCuisine: Mexican

Keywords: black bean hummus

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