Mexican-Style Black Bean Hummus

The first bite is smoky, the next one tangy. By the third, you’re hooked. This Mexican-style black bean hummus is a flavorful twist on a classic dip!

There are moments in life when you just know—when a place, a flavor, a scent feels like it was always meant to be part of you. That’s how I felt the first time I set foot in Mexico. I had waited years for that moment, devouring books on its cuisine, watching every show that explored its depth and history. And when our plane landed in Mexico City, I knew: I was hooked.

The city buzzed with life, street vendors calling out, the scent of grilled meat and fresh masa thick in the air, produce stands bursting with color. I had eaten Mexican food before, of course, but nothing prepared me for how it felt to experience it here, at its source. 

My first real street taco, chicken mole served in a warm corn tortilla, brightened with lime, was unforgettable. But what stayed with me most weren’t just the flavors. It was how food here told a story, how it carried history.

I had felt something similar years earlier, when I first tasted Gefilte Fish a la Veracruzana, a dish that unexpectedly blended my Jewish roots with the Mexican flavors I loved. I still remember the way the salsa seeped into the softened fish patty, how every bite felt both familiar and new.

That dish, like so many others, taught me that food is more than sustenance; it’s a bridge between cultures, a way of holding onto memories.

So when I returned home, my head still full of mercados and late-night taquerías, I wanted to bring those flavors into my own kitchen. First I created matzo brei chilaquiles, and then, this Mexican-inspired hummus. Because for me, there’s no better canvas than this glorious chickpea dip.

Bold, Spiced, and Deliciously Smooth

Hummus has always been a staple in my home, ready for warm pita, fresh vegetables, or just a spoon. Over the years, I’ve played with different variations, like my roasted carrot hummus, which was inspired by the deep, caramelized flavors of my childhood. Or my white bean hummus and red pepper hummus, both inspired by my trip to Greece. And just like that dish was a blending of memories, this one is, too.

This Mexican-style black bean hummus captures the vibrancy I fell in love with in Mexico while staying true to the comforting food I grew up with. Black beans create a deeper, earthier base than traditional chickpeas. Lime juice replaces lemon, adding a sharper, brighter kick. Cumin, smoked paprika, and cayenne bring warmth, while a drizzle of olive oil smooths it all together. 

It’s not exactly what I ate in Mexico, and it’s not exactly the traditional hummus I grew up with—but it’s something new, something that feels like an extension of both. I make it in my trusty Cuisinart food processor, the one I’ve had for years, the one I trust to whip up perfectly smooth hummus every time. 

There’s something comforting in the process, the sound of the blades whirring, the way the ingredients transform into something silky and cohesive, the way I scrape down the sides, tasting, adjusting, making it my own.

And then, the best part: sitting down with a bowl of it, a plate of tortilla chips or warm pita alongside. Maybe a sprinkling of smoked paprika on top, maybe some fresh cilantro. It’s simple, but it makes me pause and remember. 

Remember the first time I walked through a market in Mexico City, eyes wide, heart full. How my grandmother taught me that food is love, that a meal is never just a meal. Remember that the best flavors are often the ones that bring two worlds together in a way that feels like home.

Ingredients

• Black Beans– The foundation of this hummus. Their deep, earthy flavor makes for a bold alternative to chickpeas, giving the hummus a velvety richness. Canned black beans work perfectly here, but if you have time, cooking dried beans from scratch will give even better flavor.
• Tahini – The backbone of any good hummus. Use a good-quality tahini that’s smooth and pourable—some brands can be thick and pasty, which makes blending trickier.
• Fresh Lime Juice – Instead of the usual lemon, lime brings sharper acidity and brightness, which pairs beautifully with black beans. It also gives the hummus that unmistakable citrusy lift that reminds me of tacos loaded with fresh lime. If limes aren’t available, lemon juice works in a pinch.
• Cayenne Pepper– A gentle heat that lingers in the background. I keep it mild so it doesn’t overpower, but if you like spice, go ahead and add more. Or swap it for chipotle powder for a smoky kick.

See the recipe card for full list and exact quantities.

How to Make this Mexican-Style Black Bean Hummus Recipe

This hummus bean dip comes together quickly, blending the earthy richness of black beans with the bright, zesty flavors of lime and warm spices. The result is a smooth, deeply flavorful dip that’s perfect with tortilla chips, fresh vegetables, or warm pita. Here’s how to make this recipe:

Blend the Base

In a food processor, combine the black beans, minced garlic, tahini, lime juice, 2 tablespoons of virgin olive oil, cumin, smoked paprika, oregano, and cayenne pepper. Blend until smooth, scraping down the sides as needed. The black beans create a thicker consistency than chickpeas, but the tahini and lime juice help loosen it.

Adjust the Flavor

Taste and season with salt and freshly ground black pepper. If the hummus is too thick, add a small splash of water or an extra drizzle of olive oil to reach your preferred consistency.

Transfer and Garnish

Spoon the hummus into a serving bowl. For extra richness, drizzle a little more olive oil on top. A sprinkle of smoked paprika or fresh chopped cilantro adds a nice finishing touch.

Serve and Enjoy

Pair this hummus with crispy tortilla chips, fresh veggies, or warm pita. It’s also great as a spread in wraps or tacos.

Tip: For the smoothest texture, peel the skins off the black beans before blending. It takes a little extra time, but the result is worth it!

Storage

Tucked into an airtight container, this black bean hummus will stay fresh in the fridge for up to five days! I always find that the flavors settle in overnight, the spices mellow into something even more unified.

If it thickens a little after chilling, just stir in a splash of lime juice or water to loosen it up. Sometimes, I’ll spread the leftovers onto a warm tortilla, add a few sliced veggies, and call it lunch.

What to Serve with this Mexican-Style Black Bean Hummus Dip

This hummus has a way of bringing people together. It’s bold, smoky, and just the right amount of zesty, making it a perfect match for all kinds of snacks and meals.

If you want to keep things simple, warm homemade arepas are a must. These Authentic Colombian Cheese Arepas have that crisp, golden crust with a soft, cheesy center that makes them irresistible with a spread of hummus.

For a casual gathering, I love serving this hummus with Spiced Mexican Grilled Corn. The smoky char on the corn and the bright spices work so well with the creamy hummus, it reminds me of the elotes I had in Mexico, but with a little twist.

And if you’re in the mood for something comforting and just a bit unexpected, try pairing it with Mexican Inspired Gluten-Free Cornbread. The slightly sweet, crumbly cornbread balances the earthy black beans in the best way. It’s the kind of combination that feels like a warm hug—something you didn’t know you needed until you try it.

For an extra pop of brightness, a drizzle of Colombian Empanada Sauce over the hummus takes it to another level. It’s garlicky, herby, and a little tangy—exactly what this hummus loves.

Or, if you’re feeling playful, turn it into a fusion-style pizza by spreading it over Matzo Brei Pizza instead of tomato sauce. A little unconventional? Maybe. But sometimes, the best bites are the ones that bring two worlds together in ways you never expected.

Recipe