Description
A creamy and zesty dip that combines traditional hummus with bold taco flavors, perfect for snacking or parties.
Ingredients
Scale
- 1 can chickpeas (drained and rinsed)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt to taste
- 1/2 cup pico de gallo
- Fresh cilantro for garnish
Instructions
- Combine the drained chickpeas, tahini, olive oil, lime juice, ground cumin, garlic powder, and salt in a high-powered blender or food processor. Pulse together until creamy.
- Add a splash of water or an extra drizzle of olive oil if the hummus is too thick, and blend until smooth, scraping down the sides as needed.
- Incorporate the pico de gallo gently into the hummus to maintain texture.
- Transfer the mixture to a serving bowl, garnish with chopped cilantro, and chill in the refrigerator for at least 30 minutes.
- Serve with tortilla chips, fresh veggies, or pita bread.
Notes
Making this hummus in advance enhances the flavors. It can be stored in the refrigerator for up to four days or frozen for three months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg