Easy Mexican-Inspired Hummus

Easy Taco Hummus — Jazz up classic hummus with pico de gallo, cilantro, and you won’t be able to stop digging into it with tortilla chips!! Easy, healthy, ready in 5 minutes, and a perfect snack that everyone loves!

Unique Hummus Recipe 

Hummus is such a great snack. Or if I’m being honest, hummus and crackers has been my dinner on many of those ‘too tired to cook’ nights.

It’s also a great appetizer to set out at parties. Everyone loves hummus and people seem to gravitate toward the hummus and chips.

I love Mexican food and flavors and made a Mexican-inspired taco hummus by adding pico de gallo, cilantro, plenty of olive oil, and it’s perfect with corn tortilla chips.

Ingredients in Taco Hummus

For this super fast and easy hummus with a Mexican twist, you’ll need the following basic ingredients:

• Tahini 
• Lemon juice
• Garlic
• Olive oil
• Cumin
• Smoked or regular paprika
• Salt
• Pepper
• Cayenne pepper, optional
• Garbanzo beans
• Pico de gallo salsa, for garnishing
• Cilantro, for garnishing

How to Make Taco Hummus 

This unique hummus recipe is a breeze to make! Here’s how: 

1. To the canister of a food processor fitted with the S-blade, add the tahini, lemon juice, and blend on high power until smooth and fluffy.
2. Add the garlic and process for about 1 minute.
3. Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
4. Add the garbanzo beans and process only as long as necessary until desired texture is achieved. 
5. Place hummus in a serving bowl, garnish with pico de gallo, drizzle with olive oil if desired to taste, and sprinkle with additional paprika if desired, and sprinkle the cilantro.

What to Serve with Taco Hummus 

Serve this Mexican hummus with one or more of the following: 

• Baked tortilla chips 
• Pretzel thins
• French bread slices
• Pita chips 

Recipe Variations to Try

It’s so easy to get creative with your own twists on classic flavors! If you don’t want to make a Mexican hummus, try one of the following instead: 

• Try stirring in pesto and sprinkling with pine nuts for a zippy twist. Add dried fruit like cranberries, apricots, or figs with walnuts or almonds.
• Make a fall-themed version by adding pumpkin puree and pumpkin pie spice.
• Add sundried tomatoes and crumbled feta for Mediterranean hummus.

The sky’s the limit when it comes to hummus!

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5 from 2 votes

Easy Taco Hummus

By Averie Sunshine

Jazz up classic hummus with pico de gallo, cilantro, and you won't be able to stop digging into it with tortilla chips!! Easy, healthy, ready in 5 minutes, and a perfect snack that everyone loves!

Prep Time: 2 minutes minutes

Total Time: 2 minutes minutes

Servings: 6

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Ingredients 

• ▢ heaping 1/4 cup tahini
• ▢ 3 to 4 tablespoons real lemon juice, freshly squeezed
• ▢ 1 large or 2 smaller cloves garlic, peeled and minced
• ▢ 2 to 3 tablespoons olive oil, plus more for serving
• ▢ ¾ teaspoon cumin
• ▢ ½ teaspoon paprika or smoked paprika, plus more for garnishing
• ▢ Salt and black pepper, to taste
• ▢ tiny pinch cayenne pepper, optional and to taste
• ▢ one 16-ounce can BUSH’S® Garbanzo Beans, drained and rinsed
• ▢ 2 to 4 tablespoons reserved bean liquid, added to taste for consistency
• ▢ ¼ cup pico de gallo, plus more for garnishing
• ▢ 2 teaspoons fresh cilantro leaves, stems discarded, finely minced
• ▢ corn tortilla chips, crackers, vegetable sticks, etc., for serving

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Instructions 

• To the canister of a food processor fitted with the S-blade or to the canister of a blender, add the tahini, lemon juice, and blend on high-power for about 90 seconds until smooth and fluffy.
• Add the garlic and process for about 1 minute.* (See Notes)
• Add 2 to 3 tablespoons of olive oil, the cumin, paprika, salt and pepper to taste, and optional cayenne (doesn’t make hummus spicy, makes it not taste bland).
• Add the garbanzo beans and process only as long as necessary until desired texture is achieved. I prefer a small amount of texture retained so I process for less than 1 minute.
• As necessary for desired consistency, drizzle in the reserved bean liquid.
• Stop to taste hummus and make any tweaks necessary, to taste.
• Place hummus in a serving bowl, garnish with pico de gallo, drizzle with olive oil if desired to taste, and sprinkle with additional paprika if desired, and sprinkle the cilantro.
• Serve immediately with your favorite dippers or chill covered for about an hour before serving. Hummus is best fresh but will keep airtight in the fridge for up to 5 days.

Notes

*Note: For the entire recipe, I keep my food processor running on high power and add ingredients through the feed chute. I don’t stop to scrape down the sides of the canister but if you feel you should stop to scrape down, do so.

Nutrition

Serving: 1, Calories: 276kcal, Carbohydrates: 29g, Protein: 10g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 142mg, Fiber: 8g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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