Smoky Taco Hummus is perfect for those days when you can’t decide what to make and want something quick and lite.
Smoky Taco Hummus
Today is the day. Today is the day I start working out, eating healthy, reading more, watching TV less. Then a new season of Schitt’s Creek comes on and EVERYTHING goes out the window. Well almost, I’ve learned for me anyway, small achievable goals get me to where I want to be. So while I might not ever give up tacos or my favorite shows, I can find new ways to bring in healthier options. Lets start with a great dish that can be varied a bunch of different ways according to your taste and imagination. Im talking about hummus! This particular recipe actually evolved from wanting to bring a dish to a friends house. I went into my pantry and all I had was chickpeas and chipotles (and pumpkin but more about that later). After a few variations, I perfected a wonderful Smoky Taco Hummus.
To make this hummus you will need two cans of 16oz chickpeas (with liquid), 3 chipotles from adobo (in the can), 2 tablespoons of taco seasoning, one tablespoon of tahini sauce (optional if you have it.), and a half teaspoon of garlic powder. Place everything in your food processor and blend until desired consistency. If you like your hummus much thicker than drain one of the cans of chickpeas. If you like your hummus much smoother, add a little bit of water or oil, a little at a time.
It is insane how easy it is, great to use as a dip or even a multi-layered dip, use in a bowl, or even in a tortilla or wrap. So many possibilities. I even added a can of pumpkin to this for a slightly sweeter and great pairing with the chipotles. A great fall dip!Print