black bean hummus + corn salsa


as the spring quickly approaches, we all start craving more fresh & healthy recipes. this hummus hits the spot! i have been making my own hummus for years, ever since i realized how simple it really was to whip up a large batch at home. the more hummus i made, the more i began to experiment with different flavours. this black bean hummus topped with a fresh corn salsa quickly became a favourite, especially when paired with hippie snacks avocado crisps!

the crisps are so crunchy & flavourful, but most importantly healthy. while the crisps come in both avocado & cauliflower, the avocado guacamole is my favourite to pair with this mexican inspired hummus. the flavours pair perfectly, with the hint of spice. the avocado crisps contain five grams of protien per serving, non-GMO ingredients, are plant-based & baked (not fried). i can't get enough of the creamy hummus, crunchy crisps & fresh salsa.

my favourite hummus are topped with a mound of something flavourful & fresh. because i tend to scoop a little too much of the corn salsa onto each crisp, i like to replenish the topping as it gets low & this recipe makes enough corn salsa to do so. enjoy! xo


for the black bean hummus

  • 1 can of black beans (15 ounces), rinsed & drained
  • 2 tablespoons tahini
  • 2 cloves of garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon diced jalapeno
  • 1 teaspoon cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • salt & pepper, to taste
  • 1/4 cup extra virgin olive oil, plus more for serving

for the corn salsa

  • 1/2 cup fresh corn kernels, blanched
  • 1/3 cup red pepper, diced
  • 1 tablespoon red onion, diced
  • 1 teaspoon jalapeno, minced
  • 1 teaspoon fresh cilantro, diced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red chilies pepper flakes
  • salt & pepper, to taste
  • hippie snacks guacamole avocado crisps, for serving


for the black bean hummus

  • in the bowl of a food processor, combine the black beans, tahini, garlic & lemon juice. process for 60 seconds & scrape down the edges of the bowl.
  • add the jalapeno, cumin, chilli powder, paprika, salt & pepper. process for an additional 30 seconds & scrape down the edges of the bowl.
  • on low speed, drizzle in the olive oil & continue to process until mixture is smooth.
  • if hummus appears too thick, add a tablespoon of water until desired consistency is formed. taste for salt & adjust as needed. if using a low sodium can of black beans, more salt may be required!
  • transfer hummus to a large serving bowl & drizzle with additional olive oil.

for the corn salsa

  • in a medium size mixing bowl add the corn, red pepper, red onion, jalapeno & cilantro. toss to combine.
  • in a separate mixing bowl whisk together the vinegar, olive oil, cumin, pepper flakes, salt & pepper.
  • drizzle dressing over corn mixture & toss to coat.
  • top prepared hummus with the corn salsa & serve with hippie snacks crisps!