Mexican 7 Layer Hummus Dip

by Erin

Seven layer dip is a party favorite, but I changed it up a bit with the addition of black bean hummus in this Mexican 7 Layer Hummus Dip!

Mexican 7 Layer Hummus Dip 1
Everyone loves a good Mexican layered taco dip. It has appeared a a couple parties recently and is subsequently destroyed. So when it was our turn to host a party it was on the list of things to make.

But of course in true form I couldn’t just make the traditional version, instead I made a Mexican version of my Greek hummus layer dip that I love so much with black bean hummus, jalapeno cream cheese, and all the toppings.

Technically if you count the cilantro there’s 8 layers but I consider it more of a garnish so let’s stick with 7, mk?

Mexican 7 Layer Hummus Dip 2

Today Bob and I are off to New Orleans for our honeymoon! Bob was home a whole 2 days after his free trip to Iceland (which I’m still jealous about) and now we are off again. Of course I feel no pity for him if he is tired because HE WAS JUST IN ICELAND FOR FREE. Did I mention I am jealous?

But we are really excited to get away finally after our wedding 3 weeks ago. We have literally nothing planned other than an excel spread sheet of all the places to go and most importantly things to eat that people have suggested. I haven’t been since I was in my early teens so it will be quite a different experience now!

Mexican 7 Layer Hummus Dip 3

One year ago: Banana Corn Fritters

Two years ago: Fig, Bacon, & Blue Cheese Pizza

Three years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Four years ago: Nutty Edamame Dip

Five years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Six years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Seven years ago: Almond Berry Overnight Slow Cooker Oatmeal


Serves 8-12



1 (15 oz.) can black beans, drained with 1/4 cup of liquid reserved

1/4 cup tahini paste

1/2 lime, juiced

2 Tbsp extra virgin olive oil

1 Tbsp taco seasoning

Salt and pepper, to taste


8 oz. jalapeno cream cheese, room temperature (or plain with chopped jalapeno added)

1/2 cup plain Greek yogurt


1/2 cup chopped tomatoes

1/2 cup chopped lettuce

1/2 cup chopped avocado

1/4 cup cheddar

1/4 cup slices black olives

2 Tbsp chopped cilantro


  1. For the hummus: Place black beans, tahini, lime juice, olive oil, and taco seasoning in a food processor. Pulse until blended. Add reserved bean liquid (or 1/4 cup water) and puree until smooth. Season to taste.
  2. For the cream cheese layer: In a medium bowl, combine the cream cheese and yogurt and stir until blended.
  3. Spread cream cheese evenly into the bottom of a dip bowl. Top with hummus and sprinkle with toppings.
  4. Serve with tortilla chips or vegetables.

Source: Adapted from my Greek Hummus Dip.

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