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Spicy Black Bean Hummus with Baked Plantain Chips

Spicy Black Bean Hummus with Baked Plantain Chips

And I’m back with another quick and easy recipe today!!!  This spicy black bean hummus is amazing.  Use it as a dip or as a fantastic sandwich or wrap spread!!  It positively bursts with flavor — from the spicy jalapenos to the zing of the lime juice — I just can’t get enough!!

Green plantains on wood cutting board. Pictured with peel on.Making the plantains

Plantains are a relatively new food for me to cook.  I’ve tried them out before as tostones and now as chips.  They are most commonly found in Latin cooking.  We are using the green ones in this recipe which are the unripe version of this food.  They MUST be cooked before eating as the flavor is super bitter and their texture is very firm.  Cooking them softens them up a bit and reduces the bitter flavor.

In this for spicy black bean hummus, the plantains are baked until crispy, making a chip.  Usually they are fried and here in Peru are called chifles!!  Super yummy.  But I wanted to see if it was possible to make version a little lower in fat.  The trick in making the BEST version of these baked chips is to get them cut as thinly as possible.  If you have a mandolin, this task is much easier.  I unfortunately do not currently have one of these gadgets so I was left to cut them by hand.  I must admit that cutting them super thin with just a knife is super challenging.

Pin for pinterest featuring yellow block with text and overhead shot of plate with dip in center surrounded by plantain chips

They are low in fat and calories and are high in fiber and vitamins A, C and B6.  Like their relative, bananas, they are also a source of potassium and magnesium.

All ingredients for spicy black bean hummus are in the processor ready to blend.Making the spicy black bean hummus

So in order to make this dip as creamy as possible, like a hummus, you need to use a blender or food processor.  This method also means that all the veggies don’t need to be cut super small by hand.  Simply cut them into chunks and let the machine do the rest.  The dip will be ready in less than five minutes.

This dip makes the BEST party food but also consider using it as a sandwich spread or a snack throughout the week.  The dip works well when served with tortilla chips, veggie sticks or your favorite dipper!!!

Closeup of dip and plantain chips

Spicy Black Bean Hummus with Spiced Plantain Chips

The perfect dip for a get together or a snack!!!  Also great as a filling for a sandwich, wrap or quesadilla.  With tons of flavor and little bit of spice!!
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Course: Party Food, Snack
Cuisine: Tex Mex
Keyword: black beans, dipping sauce, healthy snack, texmex
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 248
Author: Lyn Croyle



  • 1 ½ cups black beans
  • ¼ cup red onion
  • 2 T pickled jalapenos
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ cup cilantro leaves
  • 1 1/2 T lime juice
  • ¼ cup olive oil + 1 T to drizzle
  • Salt and pepper to taste
  • 2 T pumpkin seeds
  • Cilantro leaves for garnish


  • 2 green plantains
  • 1 T olive oil
  • 1 tsp Smoked paprika
  • ½ tsp salt
  • ¼ tsp pepper



  • The first step is to peel the plantains. Since they are green and unripe, they are likely to be difficult to peel and you may need to use a knife to cut through the peel. I generally do it by slicing off both ends and then cutting into the peel to draw a line from one end of the plantain to the other.
    Use a knife to cut along the peel of the plantain
  • Once you have the peel removed, thinly slice the plantain as evenly as possible so they will cook more evenly.  Place the plantain into a bowl and toss with 1 T olive oil and the spices. Spread them out onto a baking sheet.
    Plantains are shown being sliced by hand with a sharp knife.
  • Place the plantain into a bowl and toss with 1 T olive oil and the spices. 
    Spread them out onto a baking sheet
    Plantains are laid out on a baking sheet before going in the oven.
  • Bake in the hot oven for 15-20 minutes, watching them closely to make sure they don’t burn. Flip them over after cooking for 10 minutes. They are done when they are crispy. When they are finished cooking, let them cool until they can be safely handled and serve with hummus.


  • Heat a pan over medium high heat. When hot, add pumpkin seeds. They will toast quickly (2-3 minutes). Be sure to move them around in the pan so they don’t burn. When toasted, remove from pan and set aside to cool.
  • Place the ingredients black beans through the lime juice in a food processor and blend until smooth. Slowly add the ¼ cup of olive oil and continue to blend until smooth. Transfer to a dish and garnish with pumpkin seeds and cilantro leaves.
    Overhead shot of all ingredients in food processor before blending.


Makes about 1 ½ cups of dip and 2 cups of plantain chips. Servings: 6 ¼ cup dip plus 1/3 cup of chips.
The plantains may also be cut using a mandolin.  This kitchen tool ensures a thinner cut and a more consistent thickness.
It is best to cook the plantains close to when you plan to eat them.  They don't hold up well.  If you do cook ahead or have leftovers and want to eat later, simply put them on a baking sheet and reheat to crisp them up a bit.


Serving: 0.25cup | Calories: 248kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 164mg | Potassium: 424mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1050IU | Vitamin C: 16.5mg | Calcium: 30mg | Iron: 2.2mg
Pin for pinterest with block of blue text and close up shot of dip surrounded by plantain chips.

I hope you enjoyed this recipe!!!  If so, please take a couple minutes to leave me a comment and rate the recipe!!

Also, check out these other super tasty dip and snack recipes!!!




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