Appetizer for 10

Taco Hummus

Name: Taco Hummus
Total time: 35 min
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 15 oz canned chickpeas; 1/2 tsp baking soda; 2 1/2 cloves garlic; 3 tbsp lemon or lime juice; 1 1/2 tsp ground cumin; 1 1/2 tsp chili powder; 1 tsp paprika (optional); 1/2 tsp sea salt; 1/4 tsp ground cayenne pepper; 2 tbsp avocado oil (optional); 1/4 cup tahini (optional); 2 tbsp ice water; 1 large roma tomato; 1 jalapeño; 1/3 cup diced white onion; 1/8 tsp salt; fresh cilantro (optional)

This creamy chickpea dip blends garlic, citrus, tahini, and taco spices, then receives fresh tomato and jalapeño topping.

$0.33per serving $

35 minstart to table

10servings

Mediterranean Vegetarian Vegan Dairy-free Budget Appetizers Snacks No-cook

Ingredients

15 oz canned chickpeas
1/2 tsp baking soda
2 1/2 cloves garlic
3 tbsp lemon or lime juice
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp paprika (optional)
1/2 tsp sea salt
1/4 tsp ground cayenne pepper
2 tbsp avocado oil (optional)
1/4 cup tahini (optional)
2 tbsp ice water
1 large roma tomato
1 jalapeño
1/3 cup diced white onion
1/8 tsp salt
fresh cilantro (optional)

Steps

Drain and rinse the chickpeas, then pat them dry with a clean towel.
Blend the chickpeas, baking soda, garlic, lemon or lime juice, cumin, chili powder, paprika, salt, cayenne, avocado oil, tahini, and ice water until smooth.
Taste the hummus and adjust the salt with the listed amount if needed.
Dice the tomato and jalapeño, then mix them with the white onion and salt.
Spread the hummus in a shallow bowl and top it with the tomato mixture and cilantro.
Chill the hummus for 15 minutes before serving.

Main ingredient on sale this week? See what to make with canned beans on sale.