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a chip being scooped in the dip.

Chipotle Black Bean Hummus


Black bean hummus with a kick of spicy, smoky chipotle peppers and topped with pico de gallo is a twist on a traditional hummus recipe. Combine everything in a food processor, blend and serve with tortilla chips, pita, vegetable sticks, or crackers for an easy appetizer or snack.


  • 2 (15-ounce) cans black beans, rinsed and drained
  • ½ cup tahini 
  • ¼ cup fresh lime juice
  • ¼ cup packed fresh cilantro
  • 3 tablespoons chipotle pepper in adobo paste + additional for topping if desired
  • 1 tablespoon olive oil + additional for topping if desired
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • Pico de gallo, for garnish (optional)


  1. Place all of the hummus ingredients in a food processor and process until smooth.
  2. Transfer the hummus to a serving bowl and top with the pico. Add some pita chips, tortilla chips, veggies sticks, or crackers for serving.


You can make it ahead, but wait to add the pico de gallo until you’re ready to serve it.

It will keep for up to three to four days in the refrigerator.

The nutrition estimate doesn’t include the pico.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: Blend
  • Cuisine: American


  • Calories: 211
  • Sugar: 0.4g
  • Sodium: 559.5mg
  • Fat: 10.1g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.1g
  • Trans Fat: 0g
  • Carbohydrates: 21.8g
  • Fiber: 8.1g
  • Protein: 9.1g
  • Cholesterol: 0mg

Keywords: black bean hummus, Mexican hummus