Homemade Chips and Hummus
- 5 corn tortillas
- Cooking spray
- 1 Tbsp. cumin
- 1 (15 oz.) can garbanzo beans, rinsed and drained
- 3 Tbsp. water
- 1 Tbsp. minced garlic
- ¼ cup tahini
- ½ Tbsp. canola oil
- 4 Tbsp. lemon juice
Directions1. Preheat oven to 350°F Stack the corn tortillas and cut into 8 pieces with 4 cuts of the knife. Lightly coat all sides of the "chips" with cooking spray. Lightly sprinkle with cumin (or desired seasoning). Arrange in a single layer on a baking sheet and bake for 5-7 minutes or until golden brown and crispy. 1. Combine the garbanzo beans, water, garlic, tahini, canola oil and lemon juice in the bowl of a food processor. Process until smooth. 1. Serve tortilla chips with hummus.
Hummus is also delicious served wtih fresh vegetables and pita chips.
Calories 180, Total Fat 8g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 2g, Includes 0g Added Sugars), Protein 6g, Vitamin D 0%, Calcium 6%, Iron 6%, Potassium 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Summer Dairy Free Vegetarian Winter New Year's Game Day Fall Vegan Snack Appetizer Spring Mediterranean