The flavors were all the Mexican flavors I love so I thought the taco or chili seasoning you can buy in packages might work as the seasoning (it did). I’ve made this several times and I recommend using the mix you like best. You can also control the heat that way too. Buy spicy or mild – your choice.
I wound up using a mix of beans that I had on hand and loved the taste. Black beans are the base and I just added what I had on hand – it worked. Using fresh veggies and fruit just packs this hummus with a ton of “good for you” stuff. This mix is pretty forgiving so feel free to mix and match ingredients. I used the flax seed to thicken up my hummus but it is such a good for you food, I left it in the final recipe.
The fresh salsa breaks up the creamy bean mixture and the slightly cooked corn kernels add a little pop which I like. This was such a hit with my guests that it is now in regular rotation at parties and is a great appetizer for Tex-Mex meals and fun on game day. The best part is that this is super easy to make and I use all store bought ingredients. Everything goes in a blender and is mixed until it meets the taste test.
I use a fresh salsa I purchase in the deli section of my supermarket. For the corn, I just heat up frozen corn in a pot of boiling water for 1 minute and drain. That’s it. I want them a little firm so they add some texture.
If you really want to kick up your entertaining game, put your tortilla chips on a baking sheet and heat them in a 350 degree oven for 5-10 minutes. Put the warm chips in a basket and watch your guests go nuts.
If you enjoy this, and I know you will, try my traditional Classic Hummus recipe or my Whipped Feta with Cucumbers. Both are great dips for parties.
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Three Bean Hummus
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 15.5 Oz. Cans Black beans, drained and liquid reserved
- 1 15.05 Oz. Can Canellini beans, drained and liquid discarded
- 1 15.05 Oz. Can Pinto beans, drained and liquid discarded
- 4 Tbsp. Taco or chili seasoning
- 2 Tbsp. Ground flax seeds
- 1 Tbsp. Tomato paste
- 1 Garlic clove, cut up
- 6 Tbsp. Tahini
- 1/2 Tbsp. Apple Cider Vinegar
- 1 Cup Fresh pineapple chunks
- 1 Red bell pepper, cut into chunks
- 1/2 – 1 Jalapeno, cut into dice (with or without seeds depending on your heat tolerance)
- 1 Tbsp. Kosher salt (or more to taste)
- 1 Tsp. Sugar
- Flakey Salt, (Maldon is a favorite), to finish
- Fresh Salsa, for serving
- Cooked Corn kernels, for serving
- Tortilla chips for serving
Instructions
- Drain the black beans and save the liquid in a bowl or measuring cup. Drain your pinto and cannelini beans and discard the liquid.
- In a food processor, add the black bean liquid and garlic and process to chop up that garlic. Add all the beans and the taco seasoning and process until smooth.
- Add the flax seeds, tomato paste, tahini and apple cider vinegar. Blend until well mixed. Add the pineapple, red bell pepper, jalapeno and the salt. Blend until well combined. The mixture should become super creamy and thick. Be sure you taste and adjust seasoning. Add more salt or more heat if needed. NOTE: if the mixture is to thin, add more flax seeds to thicken it up.
- Spread the bean hummus in a shallow bowl. Sprinkle with the flakey salt. Place the fresh salsa in the middle of the hummus and then top with the corn kernels. Serve with the tortilla chips and enjoy.
