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Homemade Chips and Hummus

chips and hummus

Snacks, snacks, snacks. We love them, am I right? And we should! Snacks are an important part of a well-balanced diet, when done right. When it comes to snacks, I have a pretty basic rule of thumb. It should have both protein and some carbohydrate (whole grain is best), and should be under 250 calories. Those who know me know that I’m a big fan of snacking regularly. Peanut butter banana sandwiches, yogurt with fresh fruit, carrots and Greek Yogurt Ranch dip, and of course, hummus paired with a variety of crunchy sides! If you’ve never tried hummus, you really should. With a texture that is both creamy and smooth, it provides a luxurious base for a variety of flavors. From plain (featured here today) to Roasted Red Pepper, hummus is a satisfying dip you can really feel good about eating. The base of hummus is an unsung hero in my book, the lowly legume: Garbanzo Beans (a.k.a., Chickpeas- both are used interchangeably)! Protein packed and full of fiber (just two of many great nutrients that legumes boast), legumes are a fantastic option if you’re looking for a tasty treat that’ll keep you satisfied until your next meal. Eaten on their own as Spicy Roasted Chickpeas, plunked into a salad, or ground into savory hummus- Chickpeas/Garbanzo Beans (or as I like to call them…Chickbanzo Peans!) are a versatile, lean protein option perfect for any eating occasion. Buying hummus is an easy and delicious option, but at the rate it gets eaten in my house I decided that it would be more economical to make my own. And boy how easy! A quick blend of ingredients with a food processor and you’re snacking in no time! Start with one 15 oz. can of Garbanzo Beans/Chickpeas (same can, different sides pictured below). Rinse the chickpeas under warm running water and add to the bowl of your food processor. chips and hummus

To your chickpeas, add 3 Tbsp. water, 1 Tbsp. minced garlic, ¼ cup Tahini (ground sesame paste, usually located in the peanut butter aisle), ½ Tbsp. canola oil, and ¼ cup lemon juice. Blend until smooth, about 3-5 minutes. (Side Note: if you have a larger food processor than a 1 ½ cup size like mine, I recommend you use it; it makes blending the ingredients a lot easier!)

chips and hummus

Snap, the hummus is done! Since that recipe is incredibly easy, I thought I would add in another simple recipe that correlates: homemade tortilla chips! Although, I’m not a big chip eater, I do like to dig into tortilla chips every once in a while…especially when guacamole and hummus are involved :). Making my chips from scratch allows me to control my ingredients (and therefore, nutrition) and lets me have this sometime snack on hand only when I really want it. Plus, it’s just so darn easy! To make these easy tortilla chips, simply stack together 5 corn tortillas (to make more than 40 chips, increase this number of shells you are starting with) and cut into 8 pieces with 4 cuts of the knife. Just like slicing a pizza. (I got a little eager and missed the photo of step 3, sorry about that!). chips and hummus

Next, I put my tortilla shells in a bowl and lightly coated them with nonstick cooking spray and a light sprinkling of cumin (for a little heat). chips and hummus

Arrange your chips in a single layer on a baking sheet. Bake at 350⁰F for 5-7 minutes or until golden brown. chips and hummus


Let cool and enjoy with your new homemade hummus. chips and hummus

Homemade Chips and Hummus


Chips (makes roughly 40 chips)

  • 5 Corn Tortillas
  • 1 Tbsp. cumin
  • Nonstick Cooking Spray


Hummus (makes about 2 cups)

  • 1 15 oz. can Chickpeas/Garbanzo Beans, rinsed and drained
  • 3 Tbsp. water
  • 1 Tbsp. minced garlic
  • ¼ cup Tahini
  • ½ Tbsp. canola oil
  • 4 Tbsp. Lemon Juice



  1. Combine all ingredients for the hummus in a food processor. Process until smooth. Set aside.
  2. Stack the corn tortillas and cut into 8 pieces with 4 cuts of the knife. Lightly coat all sides of the “chips” with nonstick cooking spray. Lightly sprinkle with cumin (or desired seasoning). Arrange in a single layer on a baking sheet and bake at 350⁰F for 5-7 minutes or until golden brown and crispy. chips and hummus

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.


Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.





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