Taco Hummus and Tortilla Chips

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 clove Garlic
  • 1 can Progresso chick peas

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/4 tbsp Old El Paso™ taco seasoning mix

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/4 cup Queso fresco cheese

• Liquids

  • 1 tbsp Water

• Other

  • 4 Old El Paso™ flour tortillas for soft taco & fajitas (6 inch

Found on oldelpaso.com

Description

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™ chick peas (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

Directions

• Step 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Step 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.
• Step 3 Meanwhile, to make hummus, drain chick peas, reserving liquid. In blender or food processor, place chick peas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chick pea liquid, 1 teaspoon at a time, until desired consistency.
• Step 4 Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

Nutrition