Smoky Hummus With Baked Tortilla Chips
This recipe combines the irresistible crunch of freshly baked tortilla chips with a creamy and smoky hummus dip. The tortilla chips are easy to make and perfect for snacking, while the smoky hummus adds a flavorful twist to this classic dip. Enjoy the combination of textures and flavors in this delicious and satisfying appetizer.
— Constant Cookbook
Ingredients
- FOR THE BAKED TORTILLA CHIPS
- 20 8" corn tortillas (or flour tortillas)
- cooking spray
- sea Salt
- FOR THE SMOKY HUMMUS
- 15 ounce can garbanzo beans, drained and rinsed
- 1/4 cup tahini paste
- 1/2 teaspoon sea salt (or 1/4 teaspoon table salt)
- 1/2 teaspoon smoked paprika
- 1-2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup water
Instructions
- FOR THE BAKED TORTILLA CHIPS:
- Heat oven to 375F degrees. Stack the tortillas and with sharp scissors, cut them into wedges.Spray a baking sheet cooking spray. Place tortilla wedges on baking sheet in single layer. Spray tops of tortillas evenly with cooking spray. Bake 12-15 minutes until golden & crisp, flipping the chips halfway through. Immediately salt while the chips are hot.
- FOR THE SMOKY HUMMUS:
- Puree all ingredients in food processor. Add more water if you want a thinner consistency. Sprinkle a little Smoked Sweet Paprika on top just before serving.
Cook Time
20M
Prep Time
PT10M
Yield
4
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