This is quite possibly the best hummus you’ll ever have! It is so creamy, with hints of Mexican spices and zesty jalapeno! I’ve been dying to share this recipe since last week and now I can make the big reveal as we are nearing Cinco De Mayo. As you have probably noticed from my previous posts that I’m SUPER into Mexican cuisine and the more recipes I can pack in before the holiday, the better. I feel like I am somewhat of an aficionado since firstly, I am a native Southern Californian and I’ve been eating tacos since age 2 and secondly, we eat at our favorite Mexican restaurant once a week and the staff all know our names and our orders. They are my long lost familia! Anyway, back to this Mexican Taco Hummus…I brought this to our friends house last week and my friend took one bite and had tears of joy in her eyes. She cried “OH MY GOD THIS IS SOOOOO GOOD!” So if that doesn’t seal the deal for you, I’m not sure what will!
I mean, who doesn’t love a good hummus recipe? It is so easy, cheap and fast to make, it’s quicker than going to the store and there are so many options! My beet hummus received rave reviews from you guys, so maybe you could give that a whirl too? But for now let’s get down and dirty with this fiesta dip!
1 can garbanzo beans (drained and rinsed)
1 jalapeno (seeds and white veins removed unless you like spicy you can leave some seeds and veins)
1 T My Zesty Homemade Taco Seasoning or your favorite fajita seasoning (you may add up to 2 T if you like things a bit spicier)
1/4 cup tahini paste
Juice of half a lemon or juice of 1 lime
1/4 cup (small handful) of cilantro
1/4 cup olive oil
1/4 cup ice-cold water
1 T salt
Blend all the ingredients above in a food processor or blender.
Add some chopped tomato to the top, a little chopped lettuce, extra jalepenos, a splash of chopped cilantro (basically anything you would add on a taco would be awesome on top!) and another sprinkle of taco seasoning! Serve with chips, veggies, on sandwiches or even my Superfood Falafels!