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 Taco Seasoning - Primal Palate
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Avocado Oil
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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 Alcohol 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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