A blender is all that is needed to be qualified to makes this delicious Nacho Hummus Dip!
Here at the Café we like to keep our snack recipes on the healthy side of the line. ❤
But a snack made with chickpeas? Really?
If you would rather crash your grocery cart into a display of canned chickpeas, than purposely place a can of chickpeas in the cart, then we have a question for you.
Have you ever tried salsa flavored hummus?
WHAT?!
EXACTLY!!!
It’s addictive stuff. Simply blend chickpeas with a few choice ingredients from the kitchen cupboards – and BAM – your Nacho Hummus Dip is ready!
So, what will it be? A can of chickpeas in the grocery cart or the grocery cart into the cans of chickpeas? Let us know in the comments. 🛒
Happy Cooking!
NACHO HUMMUS DIP
MAKES: 2 to 4 servings COMFORT LEVEL: Beginner to Intermediate
Ingredients
1 can (540 ml) canned chickpeas, rinsed and drained
½ cup salsa
¼ cup olive oil or extra virgin olive oil (your choice)
1 clove garlic, chopped
1 tsp. reduced-sodium taco seasoning
Pinch crushed red pepper chili flakes (optional)
Steps
Pour half the chickpeas (270 ml or 1 1/4 cups) in a blender. Place the remaining chickpeas in a glass or plastic container to store in the fridge or freezer. Use them to make more homemade hummus or roast in the oven for a healthy snack.
Add the remaining ingredients to the blender and blend until smooth.
Serve as a healthy dip for tortilla chips, or use as spread for wraps, or on a toasted bagel.
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Brent Garell – is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. Available on Amazon.
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