Taco Hummus
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 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
Description
Taco Hummus starts by boiling chickpeas with baking soda and garlic to soften them for a smooth texture. The cooked chickpeas are then blended with lemon or lime juice, a mix of chili powder, cumin, paprika, cayenne, salt, and avocado or olive oil. Tahini and ice water are added to achieve a creamy consistency. The combination of spices contributes a smoky heat reminiscent of taco seasonings, distinguishing this hummus from traditional versions. Pico de gallo made from diced Roma tomatoes, jalapeño, white onion, fresh cilantro, and seasoned with salt complements the hummus with fresh, bright flavors and a mild spicy kick depending on the jalapeño seeds included.
Serving the taco hummus slightly warm enhances the comforting effect and contrasts with the cool, crisp pico topping. This dish combines creamy richness with fresh vegetables and layered spices, making it a flavorful dip or spread.
To maximize creaminess, boiling the chickpeas with baking soda and garlic is recommended. The recipe notes that nutrition estimates are approximate and should be adjusted as needed.
Ingredients
- 15 oz chickpeas canned
- ½ tsp baking soda
- 2-3 cloves garlic
- 3 TBSP lemon juice freshly squeezed if possible, or lime juice
- 1.5 tsp cumin ground
- 1.5 tsp chili powder
- 1 tsp paprika plus extra for topping
- ½ tsp salt 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 water ice
SPEEDY PICO DE GALLO
- 1 Roma tomato large
- 1 jalapeño
- ⅓ cup onion white, diced
- ⅛ tsp salt
- cilantro to taste, fresh
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
- Boiling chickpeas with baking soda and garlic softens them for an extra creamy hummus texture.
- Serve the hummus slightly warm with cool, fresh pico de gallo on top for contrast and enhanced flavor.
- Adjust the heat level in the pico by including or removing jalapeño seeds according to your preference.
- Nutrition facts provided are estimates; adjust ingredients or portions as needed to fit dietary requirements.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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