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!
Servings: 1 ¾ cup
Calories: 617kcal
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
Nutrition
Serving: 1bowl | Calories: 617kcal | Carbohydrates: 17g | Protein: 11g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 32g | Sodium: 227mg | Potassium: 308mg | Fiber: 3g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 3mg