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
- 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
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- 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.
- 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.
- Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.
This is a sponsored post, paid for by our partner Old El Paso®.