Taco Hummus
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
10 servings
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Calories
106 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Mexican
Taco Hummus
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This tasty taco hummus is a party on a plate! It makes a fun party appetizer to share with friends or a great snack for the family to faceplant into after school + work.
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Ingredients
- 15 oz canned chickpeas
- ½ tsp baking soda
- 2-3 cloves garlic
- 3 TBSP lemon or lime juice (freshly squeezed if possible)
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp paprika plus extra for topping
- ½ tsp sea salt
- ¼ tsp ground cayenne pepper
- 2 TBSP avocado oil or olive oil, plus extra for drizzling
- ¼ cup Tahini plus extra, to taste
- 2 TBSP ice water
SPEEDY PICO DE GALLO
- 1 large roma tomato
- 1 Jalapeño
- ⅓ cup diced white onion
- ⅛ tsp salt
- fresh cilantro to taste
Instructions
- Drain and rinse your chickpeas, then add to a medium saucepan with 1/2 tsp of baking soda. Pour in water until it's about an inch or two above the chickpeas, then set to boil on high for 20 minutes. Toss your garlic in after 10/15 minutes to soften.
- While the chickpeas boil away, make your pico. Dice the tomato and onion, then minced the jalapeño after removing the seeds and stem. For a spicy topping, add some of the seeds back in! Combine veggies with cilantro and salt, then set aside.
- Pour chickpeas and garlic into a fine mesh strainer and drain. You can pick off any skins that popped off the chickpeas if you'd like but it's totally optional!
- In a trusty food processor or high-powered blender, add chickpeas, lemon/lime juice, cumin, chili powder, cayenne pepper, paprika, salt, and avocado/olive oil. Blend well.
- Scrape down the sides as needed and add tahini and ice water. Continue blending until hummus is delightfully smooth and creamy!
- Feel free to add any extra tahini, oil, or ice water as needed. Next, add any extra seasoning to taste (I always dive in with a tortilla chip or a carrot to taste test) and scrape into a bowl for serving.
- Top hummus with Pico de Gallo, as well as a drizzle of oil and sprinkle of paprika. Dive in with your favorite dippers!
Notes
- I like to boil my chickpeas with a little baking soda and garlic for an extra creamy hummus! I'm also a big fan of serving it slightly warm just after making it. There's something about warm taco hummus with cool, crisp Pico de Gallo on top... SO GOOD!
- Nutrition facts below are estimated with an online nutrition calculator. Adjust as needed.
Nutrition Information
Show Details
Calories
106kcal
(5%)
Carbohydrates
8g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Sodium
336mg
(14%)
Potassium
135mg
(4%)
Fiber
2g
(8%)
Vitamin A
325IU
(7%)
Vitamin C
4.7mg
(5%)
Calcium
30mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Sodium | 336mg | 14% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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