Southwestern Hummus Dip

Southwestern Baked Hummus Dip [vegetarian] | Lexi's Clean Kitchen

This Baked Southwestern Hummus dip is going to be your new favorite part appetizer! Hummus is baked with a topping of southwest style veggies and cheese and serve warm! It’s a crowd-pleasing dip that is sure to be on repeat for all of your parties.

Southwest hummus with toppings in a baking dishSouthwestern Hummus Dip

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!

Check out these other hummus recipes:

A scoop of baked hummus on a tortilla chip

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Southwestern Hummus Dip

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

This Baked Southwestern Hummus dip is going to be your new favorite part appetizer! Hummus is baked with a topping of southwest style veggies and cheese and serve warm!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Cuisine: Gluten-free
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Ingredients

  • 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
  • 1 cup frozen or fresh corn
  • 210 ounce containers of hummus

To garnish:

  • 1 cup sharp cheddar cheese, more as desired
  • 1/2 cup scallions, thinly sliced
  • 1 red onion, diced

For Serving:

  • tortilla chips
  • 2 cucumbers, sliced thinly for dipping
  • 1 carrot, sliced thinly for dipping

Instructions

  1. Preheat oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat.
  3. 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.
  4. Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
  5. Pour hummus into an 8×8 baking dish. Spread evenly.
  6. Pour in black bean mixture and spread evenly.
  7. Bake for 15-20 minutes until cheese is melted and golden.
  8. Top with garnishes and serve warm with cut-up vegetables and tortilla chips!

Nutrition

  • Serving Size: 6
  • Calories: 192
  • Sugar: 5.8g
  • Sodium: 444mg
  • Fat: 7.6g
  • Saturated Fat: 1.1g
  • Carbohydrates: 26.1g
  • Fiber: 5.4g
  • Protein: 7.2g
  • Cholesterol: 0mg

5 comments
October 11, 2017

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5 Responses

  1. I made this last night! It was great! I used vegan cheese (Daiya) for the cheese and it will now be my go to appetizer!

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