This chili hummus is basically the best bean dip you’ll ever have. It’s made with dark red kidney beans, tomato paste, spicy tomato juice, garlic, spices, jalapeno, fresh lime juice and olive oil. Serve with tortilla chips for your next party and watch it disappear!
How to make the best chili hummus
- Dark red kidney beans. These will be the base of your hummus, instead of the traditional chickpeas/garbanzo beans. There is nothing traditional about this hummus.
- Onion, jalapeno, garlic. These 3 pals will provide loads of flavor. I even go to the next level and saute them in olive oil so they become deeper and richer in flavor.
- Tomato paste. Instead of tahini, we are using tomato paste to boost the texture and depth of the chili hummus.
- Spicy tomato juice. This is sort of the secret ingredient. It adds spice but it also adds a ton of delicious flavor and balance to the dip.
- Chili powder, cumin, smoked paprika. You need these 3 spices at home for so many reasons. It’s the trifecta of deliciousness, and it doesn’t stop at this dip.
- Olive oil. As in traditional hummus, olive oil brings everything together. This is where we’ll keep things traditional (but don’t hold your breath).
- Lime juice. Acid! You need it in pretty much every recipe.
- Cilantro, cheddar cheese, black olives. These are toppings for the hummus.
- Tortilla chips. For dipping, duh!
- A chef’s knife and cutting board
- A stove, skillet and wooden spoon
- A can opener and colander
- Measuring cups and spoons
- A food processor or high powered blender
- A spatula for scraping
- A serving bowl and a hefty appetite
- The first step is to chop your onion, jalapeno and garlic.
- Heat a skillet to medium with a tablespoon of olive oil in it. Add the chopped onion and jalapeno and saute 5-7 minutes or until soft. Stir in the garlic and cook until fragrant, about 30-60 seconds (don’t let it burn!).
- Transfer this mixture to the bowl of a food processor. Add the rinsed and drained kidney beans, tomato juice, tomato paste, lime zest and juice, chili powder, cumin, smoked paprika, salt and black pepper. Pulse until combined, then drizzle in the rest of the olive oil as you process the dip. Stop to scrape the sides of the bowl to be sure all of the bits are incorporated into the dip. Make sure it’s nice and creamy!
- Give it a taste and adjust the seasoning if needed. Sometimes it needs more lime or salt.
- Slather the chili hummus into a serving bowl and top with cilantro, cheddar cheese and black olives.
How to serve chili hummus
As a dip: I like to serve chili hummus with a smattering of Mexican cheeses, black olives and diced tomatoes aside a pile of corn tortilla chips for dipping. Like bean dip. It’s one of those recipes that is gone in a hot second at a party. I also enjoy serving it as a snack during the week (gotta keep things spicy!).
As a spread: It also makes a wonderful spread for a breakfast burrito with chorizo, black beans, eggs and cheese. Or really any burrito, taco, enchilada, tostada, or the like. You see where I’m going with this.
To store in the refrigerator, place the dip in an airtight container and keep up to 4 days. Give it a stir before serving.
I do not recommend freezing this dip.
Other Fabulous Appetizer Recipes:
- Cowboy (Texas) Caviar
- Peach Guacamole
- Mango Cucumber Salsa
- Whipped Avocado White Bean Dip
- Three Cheese Sweet Potato Queso
Hummus made with dark red kidney beans, tomato paste, spicy tomato juice, jalapeno and spices.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: Serves 8 1x
- Category: Snacks
- Method: Stove-Top, No-Cook
- Cuisine: American
- ½ cup extra virgin olive oil, divided
- ½ cup yellow onion, peeled and diced
- 1 jalapeno, roughly chopped
- 4 cloves garlic, peeled and chopped
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 3 tablespoons spicy tomato juice
- 2 tablespoons tomato paste
- Zest and juice of 2 limes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- Cilantro, shredded cheddar cheese and black olives, for garnish
- Tortilla chips, for dipping
- Heat 1 tablespoon olive oil in sauté pan at medium-high heat. Add chopped onion and jalapeno and cook until soft and browned, about 5-7 minutes. Stir in the garlic and saute 30-60 seconds or until fragrant.
- Add sautéed onion and jalapeno, kidney beans, tomato juice, tomato paste, garlic cloves, spices, lime zest and juice, salt and black pepper to a food processor. Pulse while drizzling in the olive oil until it forms a smooth paste, scraping the sides as needed. Add more tomato juice if it is too thick, and add more lime juice if it needs more acidity. Taste and adjust seasoning, if necessary.
- Garnish with cilantro, kidney beans, cheese, black olives and/or other toppings, as desired. Serve with tortilla chips for dipping.
Pairing Tip: Use this hummus as the “sauce” or spread for a breakfast burrito with chorizo, black beans, eggs and cheese.
- Serving Size: 1/8 of recipe
- Calories: 274
- Sugar: 4g
- Sodium: 369mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: appetizer, healthy, easy, nutrient dense, simple, quick