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Taco Hummus and Tortilla Chips
Taco Hummus and Tortilla Chips
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Prep Time:
25 minutes
Total Time:
25 minutes
Delicious homemade hummus with crispy tortilla chips.
Ingredients:
  • 4 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 tablespoon water
  • 1 tablespoon plus 1/2 teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), undrained
  • 2 teaspoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, chopped
  • 2 tablespoons chopped fresh cilantro, if desired
  • 1/4 cup crumbled queso fresco cheese, if desired
Instructions:
  • Preheat oven to 400°F and generously spray a cookie sheet with cooking spray.
  • Prepare the tortilla chips by brushing both sides of each tortilla with water and sprinkling taco seasoning. Cut each tortilla into 8 wedges, then bake for 4 to 5 minutes until golden brown. Transfer to a cooling rack and let them cool for about 10 minutes before serving.
  • Prepare the hummus by draining the chickpeas and saving the liquid. In a blender or food processor, combine the chickpeas, oil, lemon juice, garlic, and the remaining tablespoon of taco seasoning. Blend until creamy. Gradually add the reserved chickpea liquid, one teaspoon at a time, until you reach your preferred consistency.
  • Sprinkle hummus with fresh cilantro and crumbled queso fresco, and enjoy with crispy tortilla chips.

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