Tuesday, November 13, 2012

Nacho Hummus

cookapalooza recipe

Just before sitting down to write this blog post I was thinking about chickpeas. I know...I need to get a life. 

When I look at a can of chickpeas I see an uninspiring label with a bland photo of chickpeas staring back at me. It doesn't exactly fire me up to use them. 

On the other hand, I’ll be in the grocery store and see a container of prepared hummus, with a catchy name and colorful labeling, and can’t help but pick it up! I guess I'm just a sucker for food marketers.

Since hummus is 95% blended chickpeas I'm going to post this note in my kitchen...

"Look at ingredients for what they are AND what they can become"

Hopefully it'll remind me to look past that boring can of chickpeas and think about the exciting things I can make with what's inside!

Hummus is definitely one of those exciting things! It wasn't until I made it for the first time that I realized there's no point paying the extra dollars to buy the prepared stuff from the store. It's ridiculously easy to make and the flavors you can add are basically unlimited!

Blend your chickpeas into hummus with LESS effort.

The only thing that would keep me from making my own hummus is if I had to make it in a regular sized blender. I'm not a big fan of pulling those big blenders apart and cleaning them. To avoid that, I use a Cuisinart Hand Blender SmartStick (an affiliate link). I don't mind giving it a plug because I literally use it all the time for blending smoothies, pureeing soups and more recently making hummus.
 I love it because it's super easy to clean! You press a button, the bottom pops off and you rinse it clean. I don't use the extra attachments very often but the chopper and whisk do come in handy from time to time. It's a great kitchen tool to have!

To make the nacho hummus I have for you today, I blended the chickpeas with olive oil, salsa, garlic and reduced-sodium taco seasoning. I finished it with a sprinkle of crushed red pepper flakes for some heat and to make it look good! 

It's very tasty stuff...and proof that the only thing boring about a can of chickpeas is the label!

Nacho Hummus

Canned chickpeas blended with salsa, garlic and reduced-sodium taco seasoning. 

Time it takes: 5 minutes 
Makes:  1 cup hummus 

1 can (540 ml) canned chickpeas, drained
1/2 cup salsa
1/4 cup extra virgin olive oil
1 clove garlic
1 tsp reduced-sodium taco seasoning
crushed red pepper flakes

Combine chickpeas, salsa, oil, garlic and taco seasoning in a blender. Blend until smooth.

Sprinkle crushed red pepper flakes on top.

Like this recipe? Pass it on. Thanks!

You may want to also try...

Sweet Fire Roasted Pepper Hummus


  1. I love this idea. Hummus is my favourite, but I can't send it to school because of nut-free/sesame-free policies. This is a great alternative. AWESOME!

    1. Thanks for your comment Leslie and for sparking a new school lunch idea for my kids...Nacho Hummus spread and rolled in a flour tortilla. I'll test it on them this weekend to see if it'll fly. = )