Every time I go to Grocery Outlet, I’m amazed at the cool stuff we find to try. The other day, it was taco inspired hummus with some salsa on the side for a mere $1.50! I couldn’t believe my taste buds. Around here, we’re big fans of hummus since it dresses up just about any vegetable and offers a big protein punch. We made short work of the stuff, and I vowed to come up with a hummus recipe so we could keep eating it.
Hummus is traditionally made with chickpeas, but you can use other beans to create a wider variety of flavors. In this case, we used some pintos I had on hand from my perpetual habit of soaking wayyy too many beans for one meal. I always make those extras into some form of hummus-y goodness and cook them in a second crockpot:
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