#cheesyhummus

Cheesy Southwestern Baked Hummus Dip recipe. Full of flavor and perfect for vegetarians.

This Southwestern Baked Hummus Dip is a delicious twist on traditional hummus, loaded with southwestern flavors and baked until cheesy and bubbly. It's the perfect vegetarian appetizer for your next gathering!

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1/4 cup tahini. 1/4 cup extra-virgin olive oil. 1/4 cup fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/4 teaspoon chili powder. 1/4 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. 1 cup diced red bell pepper. 1 cup diced red onion. 1 cup frozen corn, thawed. 1 cup black beans, drained and rinsed. 1 cup shredded cheddar cheese. 2 tablespoons chopped fresh cilantro. Sliced jalapeos optional, for extra heat.

Instructions: Preheat your oven to 350F 175C. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Blend until smooth and creamy. Spread the hummus mixture evenly into a baking dish. Top the hummus with diced red bell pepper, red onion, thawed corn, and black beans. Sprinkle shredded cheddar cheese evenly over the top of the vegetables. Bake in the preheated oven for 20-25 minutes or until the dip is heated through, and the cheese is melted and bubbly. Remove from the oven, garnish with chopped cilantro and sliced jalapeos if desired. Serve hot with tortilla chips, pita bread, or fresh veggies for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes