Taco night now comes in dip form! This taco seasoned hummus is the perfect appetizer for your next party.
I may not be a kid anymore and therefore no longer get to enjoy a summer full of no responsibilities but dang it do I try to pretend! So many fun events are going on in town any day of the week and I sometimes find it hard to focus on work and instead dream about what I will be eating or doing later that day… who am I kidding I do that no matter the season.
But in all seriousness, I’ve been yard sale hopping, gardening (and contracting poison ivy oh joy), berry picking, food and drink tasting, grilling, farmer’s market shopping (heck I can walk there I have no excuse), tennis playing, biking, hiking, concert going, art festival-ing, and any other reason to be outdoors enjoying the weather for as long as it may last. Speaking of, who wants to play slip-n-slide kickball?!?
To continue with the mayhem, this weekend we are having people over to grill and play yard games. Not that we haven’t done that a few times already, but who says there’s a cap on how often such a thing can occur? And since I like to prepare as much as possible beforehand, I decided to make hummus because it had been too long since I last made a fun flavored version.
This taco seasoned hummus is great paired with tortilla chips or your favorite fresh veggies. I didn’t realize until I was taking pictures that evidently all my ideal veggies for tacos are red and orange. Oops. Feel free to throw in a green bell pepper, snap peas, or zucchini to even out the color scheme a bit. Especially if you are serving it in one of these handy Fruit & Veggie-tainers from Snapware.
This colander/bowl set is multipurpose thanks to a large bowl with matching spill proof 6-latch cover, removable 4-compartment colander and covered dip container. With the divider in place, there’s even room for ice in the bowl underneath to keep your food fresh and crisp when using outdoors at a picnic (or grilling!) or transporting to a party. Or make one giant salad in the bowl without the divider, snap the lid and carry it off wherever you need to go.
There’s also a turquoise 5-quart Entertain-a-Bowl that I took advantage of when berry picking, as seen above. The handles made transportation easy, especially as it got heavier because I couldn’t resist adding more and more berries, ultimately resulting in the inability to utilize the latching lid for storage haha. There’s also a small pack with yellow and pink Entertain-a-Bowls and they all nest together for easy storage, hurray! And to get you to cheer along with me, there’s a giveaway at the end of this post for all these products from Snapware!
Two years ago: Homemade Whole Wheat Bread Bowls
Three years ago: S’mores Puppy Chow
Five years ago: Banana Foster Cream Pie
1 (15 oz.) can garbanzo beans, drained with liquid reserved
1/4 cup Tahini paste
1/2 lime, juiced
2 Tbsp extra virgin olive oil
1 Tbsp taco seasoning
1 Tbsp fresh minced cilantro
1/4 tsp salt
Pinch black pepper
- Add beans, tahini, lime juice, and oil to a food processor and blend until smooth. Add taco seasoning and cilantro and pulse until blended. Add salt and pepper to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
- Serve hummus with tortilla chips or fresh vegetables.
Source: The Spiffy Cookie original
Disclosure: I was provided with complimentary product and compensated for this post by Snapware. All thoughts and opinions remain my own however.
a Rafflecopter giveaway