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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
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