If you love southwestern flavors, this Southwestern Hummus Dip is for you! It is such a fabulous vegetarian dip for entertaining or to enjoy as a snack! If you haven’t made my first hummus dip and you are skeptical about baked hummus, I promise, it is so so good.
Veggies, beans, and spices; cooked to perfection! Baked hummus is my new go-to game day dip because it is so easy to make and is perfect for prepping ahead of time. I throw it all together and top it with cheese, then cover and refrigerate until ready for baking. Simply bake, add your garnishes, and serve!
Go ahead and garnish! Then grab veggies and tortilla chips, and get dipping!
- 1 teaspoon avocado oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 can black beans, strained and washed well
- 2 cups spinach
- 1/2 teaspoon cumin, more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder, more to taste
- 2 ears fresh corn, cooked (we boiled ours for 5 minutes)
- 2-10 ounce tub of Sabra hummus
- 1 cup sharp cheddar cheese, more as desired
- 1/2 cup scallions, thinly sliced
- 1 red onion, diced
- tortilla chips
- 2 cucumbers, sliced thinly for dipping
- 1 carrot, sliced thinly for dipping
- Preheat oven to 350ºF.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions, peppers, and spices to the skillet. Sauté until the onions are translucent and the peppers start to soften about 3-5 minutes.
- Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
- Pour hummus into an 8×8 baking dish. Spread evenly.
- Pour in black bean mixture and spread evenly.
- Bake for 15-20 minutes until cheese is melted and golden.
- Top with garnishes and serve warm with cut-up vegetables and tortilla chips!