Taco Hummus and Tortilla Chips

 

4

Old El Paso® flour tortillas for soft taco & fajitas (6 inch)

1

tablespoon water

1

tablespoon plus 1/2 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)

1

can (15 oz) Progresso® chick peas (garbanzo beans), undrained

2

teaspoons olive oil

1

tablespoon lemon juice

1

clove garlic, chopped

2

tablespoons chopped fresh cilantro, if desired

1/4

cup crumbled queso fresco cheese, if desired

• 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
• 2 To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• 3 Meanwhile, to make hummus, drain chick peas, reserving liquid. In blender or food processor, place chick peas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chick pea liquid, 1 teaspoon at a time, until desired consistency.
• 4 Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.