- 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
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.
Place in an airtight container and keep in the fridge for up to one week.
The perfect pom pom display.
Spotted: Hummus bar and snacks!
Me and the Mommy-To-Be