Drain and rinse the black beans well, then shake off excess water.
Prep toppings: dice tomatoes and avocado, chop onion and cilantro, and mince jalapeño.
Blend the base: add beans, tahini, 2 1/2 tbsp olive oil, lime juice, garlic, cumin, paprika, salt, and pepper to a food processor.
Process until mostly smooth, then drizzle in cold water until ultra creamy.
Fold in 1–2 tbsp cilantro and a pinch of jalapeño. Taste and adjust lime or salt.
Spread hummus in a shallow bowl. Top with tomatoes, corn, avocado, onion, remaining cilantro, cheese, pepitas, and a drizzle of olive oil.
Serve right away with pita chips or veggie sticks, or chill up to 2 days.
Notes
Variation: Make it vegan by skipping the cheese and adding extra pepitas or diced roasted red pepper. For smoky heat, swap jalapeño with a little chipotle in adobo.Storage tip: Refrigerate in an airtight container up to 4 days. Stir in a splash of water or lime to loosen before serving.This recipe is an original creation inspired by classic Loaded Black Bean Hummus Recipe flavors. All ingredient ratios and instructions are independently developed.