Taco Hummus and Tortilla Chips

Taco hummus and tortilla chips
  • Mild
  • 25 Minutes
  • Beans
  • Serves 16
  • Dips
An easy flavourful hummus dip with homemade tortilla chips.


  • 4 (6 inch) Old El Paso TM Flour Tortillas
  • 1 tbsp (15 mL) water
  • 1 tbsp plus 1/2 tsp (15 mL plus 2 mL) Old El PasoTM Smart FiestaTM Reduced Sodium Taco Seasoning Mix, divided
  • 1 can (540 mL/19 oz) chick peas (garbanzo beans), drained
  • 1/4 cup (50 mL) water
  • 5 tsp (25 mL) lemon juice
  • 2 tsp (10 mL) olive oil
  • 1 clove garlic, chopped
  • 1/4 cup (50 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1/4 cup (50 mL) crumbled feta cheese (optional)
  • Chopped fresh cilantro (optional)


  • Heat oven to 400ºF. Spray baking sheet with non-stick 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, using the 1/2 tsp amount of the seasoning mix. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from baking sheet to cooling rack. Cool completely, about 10 minutes.
  • Meanwhile, to make hummus, drain and rinse chick peas. In blender or food processor, place chick peas, water, lemon juice, oil, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Stir in salsa. Garnish hummus with crumbled feta cheese and chopped cilantro, if desired. Serve with tortilla chips.

Expert Tips

  • Variation: You can also serve this tasty dip with fresh cut up veggies.
  • What to do with the leftovers? Top a sandwich or burger with a dollop of hummus for an easy way to get lots of flavour.