Southwestern Hummus Dip
This Southwestern Hummus Dip is a new favorite. I took it to a party and everyone loved it! Even the hummus, black bean and sour cream haters loved it! Seriously! It is CRAZY good and it only took about 5 minutes to make. Can’t beat that!
I made this earlier in the day and refrigerated it until we went to the party. We served the dip with some corn chips, but tortilla chips or celery sticks would be great too! Feel free to change up the veggie toppings on this Southwestern Hummus Dip. I used tomatoes, olives and cilantro. I think onions, green olives and bell peppers would be delicious too. Get creative!
The BUSH’S® Hummus Made Easy is so simple to customize the flavors to your taste. I added a can of green chiles to the black bean hummus. I wanted a little kick to the dip. Once the hummus was made, I spread it out in a pie plate and layered the remaining dip ingredients on top. SO simple and SOOOOO good!
BUSH’S has two other Hummus Made Easy pouch – Classic and Roasted Red Pepper. I can’t wait to try them! My favorite thing about these new Hummus Made Easy pouch is that they are so easy to customize. The add-in possibilities are endless. You can also use any BUSH’S Beans – garbanzo beans, black beans, pinto beans, you get the idea. SO many ways to make it your own!
Southwestern Hummus Dip
serves 8 to 10
(Printable Recipe)
- 1 (15 oz.) can BUSH’S Black Beans, drained and rinsed
- 1 (6 oz.) package BUSH’S Southwest Black Bean Hummus Made Easy
- 1 (4 oz.) can diced green chiles
- 8 oz. sour cream
- 1 cup shredded Mexican cheese blend
- 1 small tomato, chopped
- 2 tbsp. sliced olives
- 2 tsp. chopped cilantro
Combine the BUSH’S Black Bean, BUSH’S Southwest Black Bean Hummus Made Easy and green chiles to the food processor. Blend until desired consistency.
Spread hummus into the bottom of a 9-inch pie plate. Spread sour cream over hummus. Top sour cream with cheese, tomatoes, olives and cilantro.
Serve or refrigerate up to 1 one day. Serve with chips or veggies.