Happy Cinco de Mayo! I know this really doesn't count as a Mexican dish, but I had to throw it in since it has the word "taco" in it. I didn't cook tonight since Aubrey and I met some friends at a Mexican restaurant. Sometimes it's nice not having to clean up a kitchen after a long day at work, and it was also nice to catch up with friends.
I've definitely been on a hummus kick lately. I keep pita bread and/or pita chips around most of the time for Aubrey and me to snack on. It's one of my favorite snacks, and it's a good source of fiber from the garbanzo beans and protein from the tahini. This particular recipe has many of the spices that taco seasoning has, which gives it a slight "taco" flavor. I'll definitely make this one again!
Taco Hummus
Ingredients:
2 cans chickpeas, liquid reserved
1 heaping Tablespoon chili powder
1/3 teaspoon garlic powder
1/3 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1/3 cup tahini
1/2 cup extra virgin olive oil, plus more for drizzling
Juice of one lemon
Directions:
Combine the chickpeas and all the spices in the bowl of a food processor. Process until well combined. With the machine running, add the tahini, olive oil, and lemon juice through the feed tube. Add reserved liquid from the chickpeas as necessary to achieve your desired texture. Taste and adjust the salt and pepper as necessary. Drizzle with extra olive oil and sprinkle with extra paprika.
Source: Savory Spicy Sweet
1 comment:
BTW.....I like the new set up for commenting! It is so much easier to use!
Madeline came in telling me about this recipe, and I didn't know what she was talking about! Now I do. I'm afraid that if I made this, I'd eat waaaay to much! It sounds delicious, though. I was surprised to see that tahini has protein. I've never bought any.
Illu mucho!
Post a Comment