Taco Hummus
After trying a store bought version of taco hummus, I knew I needed to recreate it. It's so simple, quick and delicious. Just a handful of ingredients and 10 minutes and you have a delicious dip. Serve with tortilla chips or veggies.
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
6
Serves: 8
Ingredients
- 16 oz16 oz16 oz Chickpeas, (one can)
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Taco Seasoning
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Avocado Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Drain the chickpeas and add them 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.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 235 |
| Fat: | 9 g |
| Carbohydrates: | 31 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 18 mg |
| Fiber: | 8 g |
| Sugars: | 4 g |
| Calculated per serving. | |
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