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As I’ve written here many times before, we love hummus. Actually, I find most kids really enjoy the smooth creaminess of hummus as a spread on sandwiches, as a dip for veggies or just on it’s own. Traditional hummus is made from garbanzo beans, tahini, olive oil and lemon juice, but there’s no reason that you can’t get creative and come up with an array of new hummus flavors using different types of beans or nuts.

For this recipe, I wanted to do a Mexican inspired hummus with flavors I know my family likes, so I chose pepitas (pumpkin seeds), black beans, cumin and cilantro. And just to keep everything homemade, instead of buying fried chips at the store, I decided to make my own healthy, crispy ones. Both dishes are easy to make and kids have fun breaking up the tortillas into chips themselves.

Whether you’re inviting friends over for a party, want a protein-packed school lunch box snack for your little one or just need something healthy and delicious to nibble on throughout the day, this Mexican hummus delivers. Olé!


Black Bean Hummus

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Servings: 8 servings
Cook Time 6 minutes
Total Time 6 minutes


  • 1/3 Cup Pepitas (pumpkin seeds)
  • 1 small garlic clove
  • 1 15 ounce can black beans, rinsed and drained
  • 3 tablespoon olive oil
  • 2 tablespoon water
  • Juice of 1/2 a Lemon
  • 1/2 Tsp cumin
  • 1/4 Tsp kosher salt
  • 1/4 Cup Cilantro, chopped (you can use the stems — they have tons of flavor)
  • Toasted Corn Tortillas
  • 1 package whole corn tortillas (about 12)


  • Place the pepitas in a dry sauté pan and toast over low heat for 5 minutes, stirring halfway through, or until the pepitas start to turn golden.
  • Place the pepitas and garlic clove in a food processor and pulse for 1 minute.
  • Add the remaining ingredients and puree until smooth.
  • Serve.

Toasted Corn Tortillas

  • Preheat oven to 350 degrees.
  • Place corn tortillas directly on oven racks and toast for 15-20 minutes or until crisp and golden.
  • Serve whole or broken into chips.


Calories: 210kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Sodium: 280mg | Fiber: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] be simpler. Fill a small container with the dip (I get mine at Trader Joe’s but you can make your own too), then plop the carrot sticks I’m sure you already have in the fridge next to it in the […]

  2. Just made this tonight to bring to playgroup in the morning for our international foods party.
    I used roasted/salted sunflower seeds, so I didn’t add the salt. It must have made it thicker because I needed more olive oil, but that’s ok because we use it a lot.
    A roasted garlic clove that I had on hand from making your roasted carrot hummus (we love all your hummuses…or would the plural be hummi?)
    Lastly, I didn’t have fresh cilantro 🙁 so I had to use a cilantro cube.
    It tasted GREAT!!!

  3. I love this hummus, so incredibly YUMMY! I made everything exactly to the recipe except I doubled the garlic, we love garlic here…Delish! Thank you for another great recipe! 🙂

  4. This dip is sooo good. I added some different spices. But I will make it again! I wish i bought more black beans yesterday!

  5. this was delicious! I made it exactly by the recipe and love, love, love it! This is a great way to bring more beans into our diet!

  6. This was delicious. It was a great option for us b/c my son is allergic to sesame seeds, so many hummus recipes do not work for us. I skipped the cumin, b/c we are not big fans. I also toasted the pepitas in the toaster oven – I find this easier than using (and having to clean) a saute pan. Thanks Weelicious!

  7. I just made this, with modifications, and it was delicious! I didn’t want a mexican flavor so i omitted the cumin and cilantro. I also didn’t have pumpkin seeds – all i had on hand were toasted pine nuts, so i substituted those. I used a little more garlic and a pinch more lemon juice and it came out fabulous. Kinda of tastes like a mild tampenade. My 2.5 year old (my picky eater!) asked for seconds. this is a keeper. Thanks!!

  8. I’ll try this! We’re all lovers of Mexican food. It would be a wonderful hors d’oeuvres as well!!
    By the way, found you on twittermoms. Hope you’ll check out my blog as well!

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