This taco hummus is a lively, flavor-packed dip—perfect as a party appetizer or a comforting snack for the family after school or work.
Hello hummus lovers!
We’ve been on a hummus kick and I’m excited to share this taco-inspired version. It has the layered appeal of a classic seven-layer dip, but swaps refried beans for taco-spiced hummus for a bright, creamy twist.
Easy to make and endlessly customizable—add your favorite toppings like avocado, extra herbs, or a squeeze of lime to make it your own. Serve it as a snack plate or build a party platter with lots of crunchy dippers.
Serving Suggestions
Serve with pita wedges and sliced vegetables for a Mediterranean feel, or go Tex-Mex and scoop with crunchy tortilla chips. For a colorful veggie platter, include sliced bell peppers, sweet mini peppers, baby carrots, celery sticks, cucumber rounds, and cauliflower florets.
Special Diets and Swaps
This recipe is automatically vegan and gluten-free as written. If you prefer dairy, crumbled feta or cotija are tasty additions, and a drizzle of sour cream works well too.
If you don’t have the individual spices on hand, a tablespoon of your favorite taco seasoning can replace the chili powder, cumin, paprika, and cayenne—just add gradually and taste before adding extra salt if the blend already contains salt.
Taco Hummus
This creamy, spiced hummus pairs especially well with fresh pico de gallo and warm or crispy tortilla chips.
Taco Hummus
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Ingredients
- 15 oz canned chickpeas
- ½ tsp baking soda
- 2–3 cloves garlic
- 3 TBSP lemon or lime juice (freshly squeezed if possible)
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 1 tsp paprika (plus extra for topping)
- ½ tsp sea salt
- ¼ tsp ground cayenne pepper
- 2 TBSP avocado oil or olive oil (plus extra for drizzling)
- ¼ cup tahini (plus extra, to taste)
- 2 TBSP ice water
Speedy Pico de Gallo
- 1 large roma tomato
- 1 jalapeño
- ⅓ cup diced white onion
- ⅛ tsp salt
- fresh cilantro (to taste)
Instructions
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Drain and rinse the chickpeas, then combine them in a medium saucepan with ½ tsp baking soda. Add enough water to cover the chickpeas by an inch or two, bring to a boil, and simmer for 20 minutes. Add the garlic after 10–15 minutes so it softens.
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While the chickpeas cook, make the pico: dice the tomato and onion, remove seeds and stem from the jalapeño and mince it (add seeds back if you want more heat). Toss the vegetables with cilantro and salt, then set aside.
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Drain the chickpeas and garlic in a fine mesh strainer. If any skins have loosened, you can remove them for a smoother hummus, but it’s optional.
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In a food processor or high-powered blender, combine the chickpeas, lemon or lime juice, cumin, chili powder, cayenne, paprika, salt, and oil. Blend until mostly smooth.
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Scrape down the sides, then add tahini and ice water. Continue blending until the hummus is silky and creamy. Adjust tahini, oil, or water to reach your preferred consistency and season to taste.
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Transfer to a serving bowl, top with the pico de gallo, a drizzle of oil, and a sprinkle of paprika. Serve with chips, pita, or fresh vegetables.
Notes
Nutrition information is estimated and should be adjusted as needed.
Nutrition
This recipe was inspired by Sabra’s taco-inspired hummus.
If you try this taco hummus, I’d love to hear about it—leave a comment or tag the creator on social media so they can see your version.
Hungry for more hummus?
- Spicy Hummus with Jalapeño Salsa
- Mediterranean Bruschetta Hummus Platter
- Layered Greek Hummus Dip
- Healthy Hummus Stuffed Peppers — you could easily use this taco hummus in that recipe