Mexican Fiesta Black Bean Hummus
~ This Black Bean Hummus is so easy, and surprisingly delicious with just a few ingredients! Simply toss everything in your food processor, and you’ve got a unique Mexican bean dip that’s perfect for football parties, Cinco de Mayo, summer snacking … whatever! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
This super-fast dip is a delicious identity crisis. Traditional hummus meets a crazy Mexican party (there might even be a Mariachi band … you just never can tell!).
It’s creamy and satisfying, yet kicky and fun … an all-around crowd pleaser! (Oh … and loaded with healthy goodies, too!)
And you know what it got me thinking? Football food!
That’s what we need right now … dips and snackies for the Super Bowl! This dip is spot-on perfect for touchdown-cheering, fumble-booing, I-just-wanna-watch-the-cool-Super-Bowl-commercials … football action!
And actually, it’s a great base for my basketball-shaped March Madness Mexican Dip, too! (Lots of sporty options here!)
You can whip it up in a flash. (But come, on … you knew that, right?!? This is THK, after all! Of course it’s quick and easy!)
Really – if the halftime show’s no good this year, you can hop right up and make this quick-quick before the third quarter! (Although, with Bruno Mars and the Red Hot Chili Peppers – we should be golden, right? So, you may want to make a double batch before the game …)
And then you know what you wanna do? Tuck this recipe away for Cinco de Mayo … and for summer parties … and for late-night noshes …. and …
Yeah, you’re going to want to do that.
And seriously, it really is great summer chow, too.
I actually concocted this waaaaaay back last summer, on a gorgeously hot and sunny day. My parents had the kiddos and my Romeo and I had the day to ourselves. We ditched any notion of doing responsible things like launching major home projects or cleaning out the garage … and we chilled. Just chilled.
But, for proper chillin’ with your guy, you (of course!) need good munchies … and so this hummus was born. (And … I guess we were really hungry, because that’s the exact same day I created our Sun Dried Tomato White Bean Hummus!)
Hmmmmm … no wonder this hummus has such an identity crisis! It’s perfect for practically any occasion – just as comfy at a Super Bowl party as it is at a summer beach party.
And of course, it’s fiesta-ready, anytime! Maybe keep the party rolling with our super-popular 3-Ingredient Crock-Pot Chicken Tacos or Slow Cooker Chicken Burrito Bowl recipes. A piñata would be swell, too.
Definitely let us know if the Mariachi band appears!
Enjoy!
Mexican Fiesta Black Bean Hummus
Toss everything in the food processor, and you've got a Mexican hummus dip that's perfect for snacking, football parties, Cinco de Mayo ... ANYtime!
• Ready in 30 Minutes or Less • Make Ahead • Vegan (and Vegetarian) • Gluten Free •
Ingredients
- 1 (15-ounce) can black beans, rinsed and drained (see note)
- 1/3 cup loosely packed cilantro
- 1 tablespoon canola oil
- 2 teaspoons lime juice
- 1 1/2 teaspoons hot sauce (such as Frank's Red Hot)
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 16 grape or cherry tomatoes, roughly quartered
- for garnish: additional minced cilantro and a few diced tomatoes
- optional for serving: veggies such as baby carrots and pepper strips, or baked tortilla or pita chips
Instructions
- Place all ingredients (except tomatoes and garnish) in a mini food processor and process until smooth (or desired consistency), scraping down the sides as needed.
- Add tomatoes and pulse processor just enough to incorporate tomatoes and chop them slightly.
- Garnish with additional cilantro and tomatoes, and serve immediately (with veggies or chips), or refrigerate until serving.
Notes
Black bean quantity: In our stores, we find black beans sold in both 15-ounce and 15.5-ounce cans. Either will work just fine.
Make-ahead tips: This can easily be made a day or two ahead. Simply store finished hummus in the refrigerator until serving. Also, note that this hummus tends to darken a bit upon standing, so when this hummus is just finished processing, it will be a lighter color than what you see in our photos or what it will be when served after it's been refrigerated.
Nutrition Information:
Yield: 13 servings Serving Size: 2 tablespoonsAmount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 97mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 3g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
I dunno why you called this hummus 🙁 “a paste or dip made of chickpeas mashed with oil, garlic, lemon juice, and tahini and usually eaten with pita.”
It’s a black bean dip.
Hi Leelee! Thanks for your comment, and we apologize if we confused you! You’re exactly right that, like a lot of restaurants, commercial brands and other recipe developers, we do take some pretty significant liberties with our definition of hummus (which is why we started this post by calling this recipe a “delicious identity crisis”). It all started with our Edamame Hummus, which was inspired by Trader Joe’s “Edamame Hummus” – even though it doesn’t have any chickpeas, its consistency and personality and many of the other ingredients are very much akin to traditional chickpea hummus – basically, it just swaps out the chickpeas. Trader Joe’s called it hummus, so we did, too. And, we’ve stayed consistent with that looser definition in our other hummus recipes.
Funny enough, we actually addressed this very issue in our post for the recipe for our Italian Cannellini Hummus with Basil and Sun-Dried Tomatoes when we asked our readers their opinion on this hummus-that’s-not-really-hummus trend. We said, “Ok, we confess: technically this isn’t really a “hummus.” In strictest definition, hummus is made with chickpeas, and usually tahini, neither of which we’ve used in this recipe. In recent years, though, the foodie world has taken it upon itself to bestow the name “hummus” upon pretty much any pureed, bean-based cold dip. (Even our Edamame Hummus bears the name!) So what do you think? Is a hummus worthy of the name only if it’s got chickpeas? And what’s your favorite riff on hummus?”
Could we call them bean dips? Yep, that’s a totally appropriate name, as well. As food writers, we have to choose sometimes: call one recipe a bean dip or hummus? Call another recipe a spaghetti casserole or a pasta bake? And so forth. We try to choose the name that resonates most with us and that best captures the spirit of the recipe for us.
I hope all of this helps explain our thinking a little. And, whatever it’s called, I hope you’ll give this hummus/black bean dip a try! No matter the name, it’s absolutely delicious!
😀 ~ Shelley
Black bean hummus?! Love it!!! I am sooo making this this weekend! Will let you know how it turns out!!! Pinned 🙂
Hey girl!! We loooooove making this hummus! It’s SO fast and simple – and tastes like it took hours to make! We could eat it with whole-grain tortillas, pita chips, pretzels … pretty much anything! It’s one of our favorite munchies!! 🙂 ~G&S