Black Bean Hummus

History & Origin

Hummus is one of the world's most widely consumed dips, with origins debated between Lebanon, Israel and other Eastern Mediterranean countries. Its base formula — cooked chickpeas, tahini, lemon and garlic — is as simple as it is versatile, making it ideal for cross-cultural culinary exploration. Hummus arrived in Mexico well before it became a global food trend: the Lebanese immigration that transformed Mexican gastronomy with the al pastor taco also left a mark on urban tables with this bean paste. Mediterranean-Mexican fusion cooking has gained prominence in recent years, particularly in cities such as Mexico City and Monterrey and on the food scenes of Madrid and London, where the Mexican diaspora lives alongside Middle Eastern and Mediterranean influences. This version swaps the traditional chickpeas for black beans — Mexico's most iconic legume — and adds chipotle in adobo to bring that smoky, gently spicy note so characteristic of Mexican cooking. The result is a deep purple dip with complex flavour: the creaminess of tahini, the acidity of lemon, the gentle warmth of chipotle and the velvety texture of well-cooked black beans create an irresistible combination. No cooking is required and it comes together in under ten minutes, making it ideal for parties, gatherings or as a side to tacos. Serve with tortilla chips, cucumber, carrots or pitta bread for an experience that crosses borders without losing its Mexican soul.