Description
A vibrant and flavorful dip that takes traditional hummus to the next level with zesty lime, spices, and fresh pico de gallo.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
- 1/2 cup pico de gallo
- Fresh cilantro for garnish
Instructions
- Begin by placing the chickpeas, tahini, olive oil, lime juice, ground cumin, garlic powder, and salt into your food processor.
- Blend until the mixture transforms into a silky-smooth consistency, adding water if it’s too thick.
- Gently fold in the pico de gallo with a spatula.
- Transfer the taco hummus into a serving bowl and garnish with fresh cilantro.
- Serve immediately with pita chips or sliced vegetables.
Notes
Make-ahead tips: Prepare a day in advance to meld flavors. Store in an airtight container for up to five days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg