Taco Hummus

I love the flavors of Mexican food, and I love making my own creamy hummus. So, I thought why not marry the two? The result is a dip that you won’t be able to stop eating. I like to dip sliced bell peppers into it, but tortilla or pita chips are also super delicious.

Your grocery store is full of many different hummus flavors, but it’s so easy to make your own at home. Plus, it’s a pretty healthy snack to have on hand, and it’s a perfect last minute appetizer to throw together for unexpected guests.

FAQS:

Is taco hummus spicy?It’s only as spicy as you want it to be. Not into spice? Either omit the chipotle powder entirely, or simply add less. The recipe only uses 1/4 teaspoon, so it’s a mild level of spice. If you want to turn up the heat, add more chipotle.

How long can I store homemade hummus?Store in an airtight container in the refrigerator for up to 4-5 days.

HOW TO PREPARE TACO HUMMUS:

• 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.

SERVING SUGGESTIONS:

• Serve as a snack or appetizer with tortilla chips or bell pepper slices.
• Top the hummus with diced avocado, pico de gallo, diced roasted red peppers, chopped cilantro, or a bit of Cotija cheese.
• Use it as a spread for a wrap.
• Spread on a tostado, then add your favorite toppings.

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INGREDIENT SUBSTITUTIONS:

• Chipotle powder: Cayenne pepper can be used instead, but it won’t have the same smoky flavor as chipotle powder.
• If you don’t have all the spices on hand, you can easily substitute a package of store-bought taco seasoning. Start with about a 1 1/2 tablespoons of the seasoning, then adjust for taste.
• Dairy-free: Use avocado oil or extra virgin olive oil instead of the Greek yogurt. You can also use some of the aquafaba (chickpea liquid) to cut down on the amount of oil used. Start with a 1/4 cup, and add more as needed.

RECIPE NOTES:

• I find that my blender actually produces a creamier hummus than my food processor, but either can be used.

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