When you’re fading fast and in need to an afternoon pick-me-up, what’s your go-to snack? We love hummus and pita chips. It’s a light, fresh snack that delivers some much-needed energy (in the form of protein), and any yummy snack that’s dippable is a win in our book. But what’s better than hummus and chips? How about taco hummus and chips? In our version of this classic snack, the hummus gets a vibrant burst of spice and flavor from the Old El Paso® taco seasoning mix. And with some simple seasoning and a few cuts, we make our very own pita chips right in the oven. When all is said and done, this tasty, protein-packed snack comes together in just about 25 minutes. Just watch!

Taco Hummus and Chips

Prep time: 25 minutes
Servings: 16


  • 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) chickpeas (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


  1. Heat oven to 400°F. Spray cookie sheet with cooking spray.
  2. 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.
  3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
  4. Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

This is a sponsored post, paid for by our partner Old El Paso®.