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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!

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A scoop of baked hummus on a tortilla chip

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Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Southwestern Hummus Dip

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!
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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
  • 2-10 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

  • 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 8x8 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!

Nutrition

Serving: 6gCalories: 192kcalCarbohydrates: 26.1gProtein: 7.2gFat: 7.6gSaturated Fat: 1.1gSodium: 444mgFiber: 5.4gSugar: 5.8g
Course: Appetizer
Cuisine: Gluten-free
Author: Lexi


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  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!