5 from 23 votes
Overhead, landscape shot of a black bowl filled with Fajita Hummus and topped with pico de gallo, jalapeno slices and cotija cheese; with pita chips, cilantro, a lime wedge and ramekin of cotija surrounding the bowl.
Fajita Hummus
Prep Time
15 mins
Total Time
15 mins
 

Savory, smoky and slightly spicy, this Fajita Flavored Hummus tastes like everything you love about fajitas, just blended into healthy, creamy, dreamy dip form!

Course: Appetizer, Snack, starter
Cuisine: Fusion, Mediterranean, Mexican
Keyword: chickpea, dip, Easy, Fajita, Healthy, hummus, quick, taco
Servings: 6
Calories: 211 kcal
Ingredients
  • 2 (14 ounce) cans Chickpeas – Drained & Peeled* (Keep the liquid!)
  • 3/4 tsp Kosher Salt
  • 2 Cloves Garlic - smashed & peeled
  • ½ Roasted Red Bell Pepper – roughly chopped* (about heaping 1/3 cup)
  • 2 TBS Cilantro Leaves - packed & roughly chopped
  • ½ Lime – juice and zest
  • 2 TBS Tahini stirred
  • 1 tsp Onion Powder
  • ½ tsp Cumin
  • ½ tsp Oregano
  • ½ tsp Smoked Paprika
  • ¼ tsp Chili powder
  • 1/8 tsp Ground Pepper
  • 1/8 tsp Cayenne Pepper
  • 2 TBS Extra Virgin Olive Oil
Optional Garnishes &For Serving: Jalapeno, Cotija, Pico de Gallo, Cilantro, Pita Chips
Instructions
  1. OPTIONAL IF USING DRIED CHICKPEAS.  Cook the Chickpeas: (*Do Not Soak) Place 1 1/2 cups of dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
  2. (OPTIONAL IF USING DRIED CHICKPEAS) Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.

  3. Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, cilantro, roasted red pepper, and 1 tablespoon of chickpea liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed. 

  4. Add the remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*

  5. To Serve: Transfer the hummus to a serving bowl, drizzle with a bit of extra virgin olive oil if desired, and top with desired garnishes. Serve with pita chips and enjoy!

Recipe Video

Recipe Notes

 

  1. For a bolder flavored hummus, use only 1- 1 1/2 cans of chickpeas as opposed to the full 2 cans.
  2. If using dried chickpeas, there is no need to soak the chickpeas, they will cook and become tender in the slow cooker.  You can use a combination of half water and half vegetable stock when cooking the dried chickpeas, or just water, or just stock/broth.
  3. If using canned chickpeas, skip step 1 & 2 of the recipe.
  4. If using jarred prepared roasted peppers, make sure to pat the peppers as dry as possible.
  5. I used about 7 tablespoons of chickpea cooking liquid in the hummus.

DIY fajita seasoning mixture = the onion powder through the cayenne pepper in the recipe + 3/4 teaspoon of salt.  I like to make this separately in a small bowl, double the recipe and keep the other half in the pantry to have on hand.

For Spicy Baked Pita Chips:

2 Pita Breads

1/4 Cup Olive Oil

1 tsp Garlic Powder

1/2 tsp Kosher Salt

1/2 tsp Smoked Paprika

1/4 tsp EACH: Chili Powder & Ground Pepper

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.  Cut the pita into 8ths and place on prepared baking sheet.

Combine oil through ground pepper in a small bowl.  Brush both sides of the pita with the oil mixture.  Bake for 10-12 minutes or until golden brown.  Allow to cool slightly before eating.

*Nutritional Information does not include optional garnishes and pita chips

 

Nutrition Facts
Fajita Hummus
Amount Per Serving
Calories 211 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 345mg 14%
Potassium 352mg 10%
Total Carbohydrates 33g 11%
Dietary Fiber 9g 36%
Sugars 5g
Protein 11g 22%
Vitamin A 3.7%
Vitamin C 6.1%
Calcium 6.6%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.