An easy flavorful hummus dip with homemade tortilla chips.
Old El Paso™ flour tortillas for soft taco & fajitas (6 inch)
tablespoon plus 1/2 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
can (15 oz) Progresso™ chick peas (garbanzo beans), undrained
teaspoons olive oil
tablespoon lemon juice
clove garlic, chopped
tablespoons chopped fresh cilantro, if desired
cup crumbled queso fresco cheese, if desired
Heat oven to 400°F. Spray cookie sheet with cooking spray.
To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
Meanwhile, to make hummus, drain chick peas, reserving liquid. In blender or food processor, place chick peas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chick pea liquid, 1 teaspoon at a time, until desired consistency.
Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.
NUTRITION INFORMATION PER SERVING
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
You can also serve this tasty dip with sliced veggies.
What to do with the leftovers? Top a sandwich or burger with a dollop of hummus for an easy way to get lots of flavor.
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