Tao Hummus Recipes

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TACO HUMMUS



Taco Hummus image

This tasty taco hummus is a party on a plate! It makes a fun party appetizer to share with friends or a great snack for the family to faceplant into after school + work.

Provided by Jenn Laughlin - Peas and Crayons

Categories     Appetizer

Time 35m

Number Of Ingredients 17

15 oz canned chickpeas
1/2 tsp baking soda
2-3 cloves garlic
3 TBSP lemon or lime juice ((freshly squeezed if possible))
1.5 tsp ground cumin
1.5 tsp chili powder
1 tsp paprika (plus extra for topping)
1/2 tsp sea salt
1/4 tsp ground cayenne pepper
2 TBSP avocado oil (or olive oil, plus extra for drizzling)
1/4 cup tahini (plus extra, to taste)
2 TBSP ice water
1 large roma tomato
1 jalapeño
1/3 cup diced white onion
1/8 tsp salt
fresh cilantro (to taste)

Steps:

  • Drain and rinse your chickpeas, then add to a medium saucepan with 1/2 tsp of baking soda. Pour in water until it's about an inch or two above the chickpeas, then set to boil on high for 20 minutes. Toss your garlic in after 10/15 minutes to soften.
  • While the chickpeas boil away, make your pico. Dice the tomato and onion, then minced the jalapeño after removing the seeds and stem. For a spicy topping, add some of the seeds back in! Combine veggies with cilantro and salt, then set aside.
  • Pour chickpeas and garlic into a fine mesh strainer and drain. You can pick off any skins that popped off the chickpeas if you'd like but it's totally optional!
  • In a trusty food processor or high-powered blender, add chickpeas, lemon/lime juice, cumin, chili powder, cayenne pepper, paprika, salt, and avocado/olive oil. Blend well.
  • Scrape down the sides as needed and add tahini and ice water. Continue blending until hummus is delightfully smooth and creamy!
  • Feel free to add any extra tahini, oil, or ice water as needed. Next, add any extra seasoning to taste (I always dive in with a tortilla chip or a carrot to taste test) and scrape into a bowl for serving.
  • Top hummus with Pico de Gallo, as well as a drizzle of oil and sprinkle of paprika. Dive in with your favorite dippers!

Nutrition Facts : Calories 106 kcal, Carbohydrate 8 g, Protein 3 g, Fat 7 g, Sodium 336 mg, Fiber 2 g, ServingSize 1 serving

TACO HUMMUS



Taco Hummus image

Hummus is one of our favorite foods because it's delicious, nutrient dense, easy to make, and incredibly versatile! We created this taco hummus recipe as a delicious March Madness snack idea. Pair with colorful veggies, toasted pita, or tortilla chips for a slam dunk snack!

Provided by Lindsey Schoenfeld, RDN

Categories     Appetizer     Snack

Time 10m

Number Of Ingredients 8

15 ounce can low-sodium chickpeas, drained and rinsed
¼ cup tahini
¼ - ½ cup water
2 Tablespoons avocado oil
½ lime, juiced ((~1 Tablespoon))
2 small garlic cloves
1 Tablespoon taco seasoning
Salt to taste

Steps:

  • Place all ingredients in a blender or food processor and blend until smooth and creamy. Start with ¼ cup water, then increase until desired consistency.
  • Add salt to taste. Place in a serving bowl and top with desired garnishes. Enjoy!

TAO HUMMUS



Tao Hummus image

Chickpea spread. We often replace a portion of the chickpeas with cooked edamame. This gives the hummus a nice green tint and sweetens it a very small amount.

Provided by X24

Categories     Hummus

Time 10m

Yield 6

Number Of Ingredients 8

1 cup cooked chickpeas
½ cup tahini
¼ cup water
¼ cup lemon juice
2 cloves garlic, finely chopped
¾ teaspoon ground cumin
¾ teaspoon salt
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Combine chickpeas, tahini, water, lemon juice, garlic, cumin, and salt in food processor or blender; puree until smooth. Transfer hummus to a flat dish. Sprinkle parsley over the hummus to serve.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Fat 11.2 g, Fiber 3.7 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 434.8 mg, Sugar 0.4 g

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