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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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Gluten-free
Servings: 6
Author: Lexi


  • 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


  • 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!


Serving: 6g | Calories: 192kcal | Carbohydrates: 26.1g | Protein: 7.2g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 444mg | Fiber: 5.4g | Sugar: 5.8g