Taco Hummus and Tortilla Chips
An easy flavorful hummus dip with homemade tortilla chips. By Betty Crocker Kitchens
25 Minutes Prep
25 Minutes Total
- 4 Old El Paso™ flour tortillas for soft taco & fajitas (6 inch)
- 1 tablespoon water
- 1 tablespoon plus 1/2 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
- 1 can (15 oz) Progresso™ chick peas (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
- 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.
- 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.
NutritionCalories60(Calories from Fat15),Total Fat1 1/2g(Saturated Fat0g,Trans Fat0g),Cholesterol0mgSodium140mgTotal Carbohydrate9g(Dietary Fiber1g Sugars0g),Protein2g;% Daily Value*:Vitamin A0%;Vitamin C0%;Calcium0%;Iron4%; 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; Carbohydrate Choices:1/2
*Percent Daily Values are based on a 2,000 calorie diet.