Ingredients
Base 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 (such as Tapatío or taco sauce)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Toppings
- Desired amount extra black beans, rinsed and drained
- Desired amount Cotija cheese, crumbled
- Desired amount red onion, chopped
- Desired amount jalapeño, seeded and chopped
- Desired amount tomato, seeded and chopped
Instructions
- Prepare the Base: In the bowl of a food processor, combine the black beans, garlic, cilantro, olive oil, tahini, lime juice, Mexican hot sauce, and cumin. Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure even blending.
- Season the Hummus: Taste the hummus and season with salt and pepper as desired, blending briefly to incorporate the seasoning thoroughly.
- Assemble the Loaded Hummus: Transfer the smooth hummus into a serving container. Top it generously with extra black beans, crumbled Cotija cheese, chopped red onion, jalapeño, and tomato to add texture and fresh flavors.
Notes
- Adjust the amount of garlic and jalapeño according to your preferred spice level.
- Using fresh lime juice brightens the flavor; avoid bottled lime juice if possible.
- Cotija cheese adds a salty and tangy contrast; substitute with feta if unavailable.
- This hummus can be served as a dip with tortilla chips, fresh vegetables, or used as a spread in wraps and sandwiches.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
