Mexican Hummus

Mexican Hummus

This is sooooo good. I LOVE Mexican food...especially being from Texas, but being Vegan makes it harder since Mexican food is known for having tons of cheese. Well, I also love hummus, such as my Red Pepper Hummus. So, I decided to change my original recipe up quite a bit and created this delicious Vegan Oil-Free Mexican Hummus. It turned out even more delicious than I hoped. It's packed with protein too which is an added bonus!

I made a meal out of it too. I didn't just stop with creating the Mexican Hummus, I added some major toppings. I topped it with some black beans, super sweet corn and chives and I was eating a Mexican dish! It has the perfect blend of heat from the chili powder, smokiness from the cumin and sweetness from the corn! My husband couldn't get over how authentic it smelled too.

Hope you love this Mexican Hummus as much as we did!

Mexican Hummus

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Ingredients

  • Two 15oz cans garbanzo beans, drained and rinsed well
  • 1/4-1/2 cup roasted red peppers from jar (no liquid) or roast them yourself
  • 1/4 cup water
  • 2 heaping tablespoons tahini
  • juice of 1 lemon or to taste
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon chipotle chili pepper spice
  • 1 teaspoon sea salt
  • Toppings
  • 1/2 cup cooked black beans
  • 2/3 cup cooked organic non-gmo sweet corn (I just used frozen)
  • Extras: chives, tomatoes, avocado, etc.

Instructions

  1. Tip: For a more intense flavor or for a gathering or party, make this the day before and store in the fridge and reheat everything as necessary. The flavors really intensify overnight!
  2. Pulse the garbanzo beans until smooth in a food processor. Add the remaining hummus ingredients and pulse until well combined and creamy. You will need to pulse for a bit and scrape down the sides a few times. Just keep pulsing and it continues to get creamier. Taste and add any more seasoning if desired. I like my hummus thick and dip-like but you could add more or less broth if you want. Next, heat the black beans and corn either in the microwave or stovetop. Place the beans and corn over the hummus and garnish with whatever toppings you like. I love the flavor of the chives with the other ingredients. It was delish!
  3. Ways to eat it: As is, burrito style, in a taco bowl with some greens as a salad, or as a dip with chips!
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13 Comments

  1. It looks delicious!
  2. Oh my god, definitely nothing like I have had before - your Mexican hummus is blowing my mind! :D Cheers Choc Chip Uru
    • Haha you crack me up Uru!! It really is like no hummus I've ever seen out there! Yummy! :)
  3. Wow Brandi that looks Fantastic! Nicely Done, Yum!
  4. MEXICAN HUMMUS?!!!!! Oh my goodness... I LOVE Mexican and I LOVE hummus. I can't wait to try this!!!!
    • Aww thanks so much!! Me too...I ate this entire dish MYSELF, it was so good!! I hope you like it, let me know and thank you so much for following my blog! :)
  5. Tiffany Cockrell
    DELICIOUS!!! Brandi you so rock!! I was so busy tonight that I needed something to prep and I through this together! I will be making it again soon like tw!
    • Thank you so much Tiffany!! I saw the picture you posted on Facebook of it, looks great! So glad you love it as much as I do :)
  6. Why didn't I think of this before? Hummus with Mexican spices and flavors, two of my favorite things in one dish! Love this!
    • Mine too Lisa! This is my favorite hummus! It's soooo good and smells fantastic...every element makes it perfect...the corn, black beans and chives on top are so needed and take it over the edge from a traditional hummus. You could also use tahini in place of some oil if you like, I bet it'd be fine. I don't use it here because I didn't have any but it's not missing it :)
  7. Yep! I need to make this...Your photos are so nice, you really take beautiful photographs.

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