Hot Dog It's a Food Blog: Taco Hummus & a Baby Shower Recap

Last weekend I hosted my best friend's baby shower, and of course you know I had to have some mommy-to-be friendly snacks on hand. Along with mini chicken salad sandwiches and the mommy-to-be's favorite spinach and artichoke dip, I created a hummus bar. Complete with my traditional hummus, basil hummus, and this taco hummus, the trio was a hit. We spent the afternoon sipping pink lemonade, opening adorably tiny pink baby clothing, and making the most darling headbands, complete with colorful bows and sequins, just waiting for baby Kennedy's arrival to be worn all over town. And while I am so excited to share this recipe with you, I am even more excited for my best friend as her family grows with the birth of this little miracle!

Taco Hummus

Ingredients:

1 14.5-oz. can garbanzo beans/chickpeas
1/4 cup tahini
1 garlic clove, chopped
1/2 lemon, juiced
1/4 cup olive oil
1 tbsp. taco seasoning

Start by draining the chickpeas and reserving the drained liquid. Pour the beans and 1/2 cup water into a small sauce pan and heat over medium heat on the stove until they begin to simmer. Cook for another minute.

Remove from the heat and drain. Once the beans have cooled off enough to handle by hand, begin to lightly squeeze each individual bean, until the clear outer skin slides off. Discard the skins and keep the beans in a separate bowl. Continue to do this until all of the beans have been shed of their grainy shell.

In a food processor, add the tahini and whip for 2 minutes until light and creamy. Add in the garlic, lemon juice, and taco seasoning. Pulse until combined.

Add in the shelled garbanzo beans 1/3 cup at a time, pulsing until smooth between each addition. Once all the beans have been added, turn the food processor on and add in the olive oil in a steady stream. Whirl until smooth, scraping down the sides as needed.