Recipes > Appetizer > Taco Hummus

Taco Hummus

This hummus recipe is packed with nutrients! According to research, hummus-consumers have reportedly higher intakes of many nutrients, including essential vitamins, minerals, fiber, and fatty acids.
Taco Hummus with pico de gallo, tortilla chips, avocado

This is a variation of our hummus base recipe. Hummus is one of our favorite foods because it’s delicious, nutrient dense, easy to make, and incredibly versatile! We created this taco hummus recipe as a delicious March Madness snack idea. Pair with colorful veggies, toasted pita, or tortilla chips for a slam dunk southwest twist on a Mediterranean favorite!

Learn How to Make the Base Recipe

Three Must-Know Cooking Skills

For recipe success, learn how to:

Culinary Tips for the Creamiest Taco Hummus

Some taco seasoned hummus recipes say to drizzle the olive oil in slowly for a better emulsion, but we couldn’t tell a difference either way. Place all of the ingredients in the blender at the same time and blend away!

To fix a grainy hummus, blend for longer, add 1-2 Tablespoons more oil, or warm the beans before blending.

For an even smoother texture, simmer the chickpeas in water before blending. Place drained and rinsed chickpeas in a saucepan, cover with water, and simmer until very soft. Drain, add to the blender with the remaining ingredients, and blend.

If you prefer a thicker hummus, use ¼ cup of water. If you prefer a creamier, thinner consistency, use ½ cup.

When doubling or tripling the recipe, don’t increase the spices at first. Doubling the spices can create a bitter flavor! Taste after blending, then adjust spices to taste.

Ingredient Substitutions

  • Chickpeas: use 1 ½ cups homemade cooked chickpeas. Learn our three different ways to cook chickpeas from dry: Instant Pot, stovetop (traditional), or quick soak. Using cooked from dried chickpeas creates the creamiest hummus!
  • Tahini: substitute no-sugar-added sunflower or pumpkin seed butter.
  • Avocado Oil: substitute extra virgin olive oil or canola oil. You can also substitute an infused olive oil for more flavor.
  • Lime: substitute 1 Tablespoon bottled lime juice.
  • Garlic: substitute 1 teaspoon garlic flakes, ½ teaspoon granulated garlic, or ¼ teaspoon garlic powder, but note the flavor will not be as strong. Fresh is best!
  • Taco Seasoning: substitute a combination of 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon oregano, and a dash of kosher salt. Or make your own homemade taco seasoning!

Recipe Variations

Add toppings to your taste! There are so many toppings that would be delicious with this recipe – pico de gallo, diced avocado, sliced jalapeño, chopped cilantro, and crumbled cotija cheese all work particularly well.

Some people ask if hummus is better with or without tahini, and we definitely say WITH! Tahini helps give hummus a smooth and creamy texture and mouthfeel. However, if you have a sesame allergy, sunflower butter, pumpkin seed butter, or a few more tablespoons of olive oil are good substitutions.

To make a spicy taco hummus, add a dash of crushed red pepper, cayenne pepper, or your favorite hot sauce to taste!

Want more hummus recipe inspiration?

Use our base recipe as a guide to make it your own, or check out some of our favorite hummus variations!

Hummus Base Recipe

Cilantro Jalapeño Hummus

Turmeric Hummus

Sriracha Hummus

Equipment Recommendations for the Best Homemade Hummus

If you don’t have a good blender or food processor, we recommend purchasing one! An immersion blender also works for making creamy hummus. Although cheaper blenders will do an okay job, a high-powered blender definitely creates a smoother texture. 

If a fancy blender or food processor isn’t within your budget, simply blend the mixture for longer, or simmer the chickpeas in water until very soft before blending.

Hummus Health Benefits

This hummus recipe is packed with nutrients! According to research, hummus-consumers have reportedly higher intakes of many nutrients, including essential vitamins, minerals, fiber, and fatty acids. Chickpeas, tahini, and extra virgin olive oil are the star ingredients in this healthy taco hummus recipe.

Chickpeas / Garbanzo Beans

Beans of all varieties are a great source of plant-based protein and are an important part of a plant-forward diet. They are also high in complex carbohydrates and fiber. These nutrients are important for steady energy, satiety, blood flow, disease prevention, and digestion. (And in case you were wondering, chickpeas and garbanzo beans are the same thing!)

Tahini

Tahini is made from blended sesame seeds. Sesame seeds contain mono- and poly-unsaturated fats that may support heart health. Sesame seeds also contain fiber, phytonutrients, and plant-based protein – important nutrients for digestion, satiety, stable blood sugar, and cancer prevention.

Avocado Oil

Avocados are nutrient dense fruits. While extra virgin olive oil is more traditionally used in hummus recipes, avocado oil provides a fun variation without sacrificing nutrition. Like olive oil, avocado oil contains high amounts of heart-healthy monounsaturated fatty acids and polyphenols which may reduce inflammation. Additionally, certain nutrients require fat for absorption; using avocado oil in homemade hummus can help you get the most nutritional bang for your buck!

Serving Suggestions for Southwest Taco Hummus

Serve hummus as a healthy after school snack or as the centerpiece of an appetizer spread. Serve with fresh vegetables, whole grain crackers, homemade tortilla chips, or whole wheat pita wedges.

Hummus is also a great spread on sandwiches, quesadillas, wraps or tostadas. Make a southwest grain bowl by adding a dollop of taco hummus to cooked quinoa, fresh veggies, and chopped herbs.

Storage Recommendations

Place the hummus in an airtight container and store in the refrigerator for up to 1 week.

Want more healthy snack recipes? 

Try out these favorites, and as always, adjust to YOUR taste!

Apple Cinnamon Granola Clusters

Dark Chocolate Covered Fruit Bites Base Recipe

Healthy Baked Oatmeal Cups Base Recipe

Trail Mix Base Recipe

Roasted Chickpeas Base Recipe

Kale Chips Base Recipe

Taco Hummus with pico de gallo, tortilla chips, avocado

Taco Hummus

This is a variation of our hummus base recipe. We created this taco hummus recipe as a delicious March Madness snack idea. Pair with colorful veggies, toasted pita, or tortilla chips for a slam dunk snack!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Mediterranean, Mexican
Servings 1 ¾ cup

Ingredients
  

  • 15-ounce can low-sodium chickpeas, drained and rinsed
  • ¼ cup tahini
  • ¼ – ½ cup water
  • 2 Tablespoons avocado oil
  • ½ lime, juiced (~1 Tablespoon)
  • 1-2 small garlic cloves
  • 1 Tablespoon taco seasoning
  • Salt to taste

Instructions
 

  • Place all ingredients in a blender or food processor. Blend until smooth and creamy. Start with ¼ cup water, then increase until desired consistency.
  • Add salt to taste. Place in a serving bowl and top with desired garnishes. Enjoy!

Notes

If you prefer a thicker hummus, use ¼ cup of water. If you prefer a creamier, thinner consistency, use ½ cup.
 
Optional Garnishes:
Drizzle of extra virgin olive or avocado oil
Diced red onion
Chopped cilantro
Crushed red pepper flakes
Pico de gallo
Sliced avocado
Sprinkle of taco seasoning
Keyword Taco Hummus

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