Taco Hummus Food

TACO HUMMUS AND TORTILLA CHIPS

Steps:

• 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.

TACO HUMMUS

Steps:

• 1. Drain can of chick peas and rinse well. I have heard that if you gently pinch the skin off of the chick peas before adding them to the food processor, you will get a smoother hummus. I have never done it, but it can be done that way.
• 2. Put chick peas, tahini, olive oil, and lemon juice into food processor. Start processor to mix. I add water as needed for a smooth consistency. You can add as much water as you like to get it where you want it. Process about 2 minutes until smooth.
• 3. Add taco seasoning and mix well in processor. Taste and add more seasoning if you would like a stronger flavor.
• 4. When fully mixed, remove and place in bowl. It can be served immediately, but I find it tastes better if you allow it to chill and absorb all the flavors. Enjoy with chips, on bread, with veggies, on a wrap or in a salad.

HUMMUS TACO

Steps:

• Spread the hummus evenly on the taco shells.
• Pile other ingredients on, and voila!
• A tasty snack.