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A close-up handheld shot of Taco Hummus showing the smooth chickpea texture and bright vegetable toppings.

Taco Hummus: The Ultimate Creamy Zesty Party Dip Recipe

A smooth, creamy Taco Hummus infused with bold Mexican spices and topped with fresh pico de gallo. This protein-packed dip features a velvety texture and vibrant vegetable garnishes perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican-Mediterranean Fusion
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can (425g) Chickpeas Rinsed and peeled
  • 1/3 cup (80ml) Tahini High quality sesame paste
  • 3 tbsp (45ml) Lemon Juice Freshly squeezed
  • 2 cloves Garlic Minced
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1 tbsp Taco Seasoning Mix of chili powder and cumin
  • 1/2 cup (75g) Red Tomatoes Finely diced
  • 1/4 cup (40g) White Onion Finely chopped
  • 2 tbsp (5g) Fresh Cilantro Minced
  • 1 pinch Chili Powder For garnish

Equipment

  • 1 Food Processor High-speed preferred
  • 1 Small White Ceramic Bowl For serving

Method
 

Prepare Hummus
  1. Combine tahini and lemon juice in a food processor. Process for 1 minute until whipped and creamy.
  2. Add olive oil, garlic, and taco seasoning. Pulse until well combined into a smooth paste.
  3. Add chickpeas and blend for 3 minutes, drizzling in ice water as needed until it reaches an orange-beige hue and matte finish.
Garnish and Serve
  1. Mix diced tomatoes, onions, and cilantro in a small bowl.
  2. Spoon hummus into a white bowl, top with the vegetable mixture, and dust with chili powder.

Notes

Use ice-cold water for a fluffier texture.
Peel the chickpeas for restaurant-quality smoothness.