Go Back
–+ servings
A medium bowl with taco hummus.
Print Recipe
5 from 1 vote

Taco Hummus Recipe

Here is a family favorite fusion recipe that combines two of our favorite cuisines, Middle Eastern and Mexican.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Middle Eastern/ Mexican
Diet: Halal, Vegan
Servings: 6 Servings
Calories: 88kcal
Author: Amira

Equipment

  • 1 can Chickpea

Ingredients

  • 1 can (15ounces) Chickpeas Reserve 5 Tablespoons of the water
  • 2 Tablespoon lemon juice
  • 1 Tablespoons white vinegar
  • 3 Tablespoons tahini paste
  • 1 small garlic clove
  • 2 -3 teaspoons taco seasoning
  • 2 Tablespoons olive oil more to drizzle
  • ½ teaspoons salt or to taste

Instructions

  • Drain the chickpea can, reserving 5 Tablespoons of the water aside.
  • In the bowl of your food processor, add chickpeas, garlic, and 2 tablespoons of chickpea water, then process until smooth.
  • Add tahini, lemon juice, 2 tablespoons of the taco seasoning, and olive oil, then continue to process, scraping the sides of the processor bowl.
  • Taste to adjust the seasoning. Add more if you like.
  • Check consistency. If it is too thick, add more chickpea water little by little.

Notes

  • Serving size is approximately ¼ cup.

Nutrition

Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg