This Taco Hummus is simple to make and has the best flavor. It's quick to make and is the perfect dip and snack. Naturally gluten free, dairy free and vegan.
After trying a store bought version of taco hummus, I knew I needed to recreate it. Just a handful of ingredients and 10 minutes and this delicious dip is ready.
Ingredients for taco hummus
Chickpeas- the base of most hummus recipes that give a nice boost of protein.
Tahini- another classic hummus ingredient that adds creaminess and a little flavor.
Lemon and lime juice- the combination of these gives the hummus great zesty-ness and freshness.
Taco seasoning- this brings that classic taco flavor, add a little extra for a spicy dip.
Olive oil- to thin the hummus out to the perfect dip-able consistency.
Making and serving the hummus
Everything is added to a food processor or high powdered blender and mixed until creamy which only takes a couple minutes and is nice that it all gets made in one dish.
The end result is a smooth and creamy hummus with a distinctive taco flavor profile—earthy, smoky, and slightly spicy. It can be enjoyed as a dip with tortilla chips or veggies, spread onto tacos or wraps, or used as a flavorful accompaniment to grilled meats or vegetables.
Storing hummus
This is best stored covered in the fridge for up to 10 days. It tastes great chilled so enjoy it straight from the fridge. When serving it, you can add a little chopped cilantro on top if desired.
This makes a great snack on the go- it's flavorful and filling. Here are some more appetizer recipes to try:
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Taco Hummus
Ingredients
- 1 can chickpeas
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon taco seasoning
- 2-3 tablespoons olive oil
Instructions
- Add the chickpeas to a high powdered blender or food processor. Add in the tahini, lemon juice, lime juice, taco seasoning and oil. Blend until smooth.
- Scoop into bowl and serve with chips or veggies.
- Store covered in the fridge for up to 10 days.
Nutrition Information
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