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 Time2 minutesmins
Total Time2 minutesmins
Course: Dips & Condiments
Cuisine: Mexican
Keyword: taco hummus
Servings: 6
Calories: 276kcal
Author: Averie Sunshine
Ingredients
heaping 1/4 cup tahini
3 to 4tablespoonsreal lemon juicefreshly squeezed
1large or 2 smaller cloves garlicpeeled and minced
2 to 3tablespoonsolive oilplus more for serving
¾teaspooncumin
½teaspoonpaprika or smoked paprikaplus more for garnishing
corn tortilla chipscrackers, vegetable sticks, etc., for serving
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.