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Taco Hummus
5 from 48 votes

Taco Hummus

Taco Hummus blends chickpeas cooked with baking soda and garlic for extra creaminess, combined with traditional hummus ingredients and a mix of taco-inspired spices including cumin, chili powder, paprika, and cayenne pepper. It pairs with a quick pico de gallo of tomato, jalapeño, onion, and cilantro, producing a hummus with a spicy, smoky, and zesty profile that is smooth and creamy with a fresh, crisp topping.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 servings
Calories: 106 kcal
Course: Appetizer
Cuisine: Mediterranean, Mexican

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Scrape down the sides as needed and add tahini and ice water. Continue blending until hummus is delightfully smooth and creamy!
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 106

% 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.