Whether you want to serve it as a dip at parties, or you’re just craving tacos, this dip will certainly do the job.
1 16-oz can chick peas, drained
2 tbsp. tahini
Juice of ½ fresh lemon
1 packet of taco seasoning mix
Water or broth (enough to thin hummus slightly)
1 cup thick and chunky salsa
2 tbs. chopped cilantro
8 low-carb tortillas, each cut into 8 wedges
2 tsp. olive oil
¾ tsp. salt
¼ tsp. black pepper
Pre-heat the oven to 300 degrees.
Throw the chick peas, tahini, lemon juice and taco seasoning mix into the blender. Blend until smooth and creamy, adding water or broth (chicken, beef or vegetable broth) in very small increments just to help get the contents of the blender moving.
Remove the hummus and mix it in a bowl with the salsa. Don’t put the salsa in the blender; you want that thick and chunky salsa texture to contrast with the creamy hummus.
Add a dollop of sour cream and sprinkle with some cilantro.
Lay out the tortilla wedges on baking sheets. Very lightly brush them with olive oil and sprinkle with salt and pepper. Put them in the oven to toast for about 10 minutes, turning them once.
When the wedges are cool, enough to touch, transfer them to a serving dish. Use the wedges to scoop the hummus.