Taco Hummus and Tortilla Chips

 


Ingredients

  • 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

1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
    2 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.
      3 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.

      4 Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

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