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! This taco hummus is a flavorful southwest twist on a Mediterranean favorite!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Creamiest Taco Hummus
Once you know how to make hummus at home, you’ll never buy store bought again!
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 heat 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.
- Chickpeas: use 1 ½ cups homemade cooked chickpeas. Learn our three different ways to cook chickpeas from dry: Instant Pot, quick soak, or traditional soak. Using cooked from dried chickpeas creates the creamiest hummus!
- Tahini: substitute sugar-free sunflower or pumpkin seed butter.
- Avocado Oil: substitute extra virgin olive oil or canola oil, but note that the flavor will be different.
- 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!
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!
Need some hummus recipe inspiration?
Use our base recipe as a guide to make it your own, or check out some of our favorite hummus variations!
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. (1) 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. 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 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 anti-carcinogenesis. (2, 3)
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! (4)
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, wraps or tostadas. Make a southwest grain bowl by adding a dollop of taco hummus to cooked quinoa, fresh veggies, and chopped herbs.
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!
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 snack!
- 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)
- 2 small garlic cloves
- 1 Tablespoon taco seasoning
- Salt to taste
Place all ingredients in a blender or food processor and 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!
Drizzle of avocado oil
Diced red onion
Crushed red pepper flakes
Pico de gallo
Sprinkle of taco seasoning