TACO HUMMUS AND TORTILLA CHIPS

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Taco Hummus and Tortilla Chips image

An easy flavorful hummus dip with homemade tortilla chips.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 25m

Yield 16

Number Of Ingredients 9

4 Old El Paso™ flour tortillas for soft taco & fajitas (6 inch)
1 tablespoon water
1 tablespoon plus 1/2 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), undrained
2 teaspoons olive oil
1 tablespoon lemon juice
1 clove garlic, chopped
2 tablespoons chopped fresh cilantro, if desired
1/4 cup crumbled queso fresco cheese, if desired

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.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g

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