Hummus Taco Recipes

TACO HUMMUS

Steps:

• 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!

TACO HUMMUS

Steps:

• 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!

TACO HUMMUS

Steps:

• Add all the ingredients to the bowl of a food processor or blender. Pulse to combine the ingredients, then blend until smooth and creamy, about 3 minutes.
• You may need to add a little more liquid depending on your desired consistency. Add a little more Greek yogurt, or use extra virgin olive oil or aquafaba. Before removing the hummus from the blender, taste for seasoning, and adjust if necessary.
• Place hummus in an airtight container, and store in the refrigerator until ready to serve.
• Before serving, place in a shallow bowl, or spread in a thick layer on a plate for a pretty presentation. Top with a drizzle of oil and any other toppings you like.

HUMMUS TACO

Steps:

• Spread the hummus evenly on the taco shells.
• Pile other ingredients on, and voila!
• A tasty snack.

MEDITERRANEAN HUMMUS NACHOS

Steps:

• In a small skillet, cook lamb or beef over medium heat until no longer pink, breaking into crumbles, 4-6 minutes; drain. Stir in pine nuts, salt and pepper; cool slightly. Stir in 2 tablespoons yogurt., Arrange pita chips on a serving platter. Layer with lamb mixture, tabbouleh, hummus, tomato, olives, parsley, mint, remaining yogurt and, if desired, onion. Serve immediately.

JALAPENO HUMMUS

Steps:

• In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

TACO HUMMUS AND TORTILLA CHIPS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
• Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.