Hummus with Homemade Tortilla Chips
Fizzy’s Tip: An additional ½ cup of chopped basil, cilantro, scallions or chives may also be added to the hummus if desired. Corn tortillas may be substituted for the whole wheat tortillas.
Yield: Makes about 1 ½ cups of hummus, serving 6
- 1 (15 ounce) can chickpeas rinsed and drained
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoons extra-virgin olive oil
- 2 garlic cloves crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 cup coarsely chopped fresh basil
- 4 (8-inch) whole wheat flour tortillas
- 1 teaspoon canola or vegetable oil
- 1/4 teaspoon kosher salt
- For the hummus: Combine the chickpeas, tahini, lemon juice, oil, garlic, cumin, and salt in the bowl of a food processor and process until smooth. Add the basil and process briefly until incorporated. Transfer to a serving bowl and serve immediately, or cover and refrigerate up to 2 days.
- For the tortillas: Adjust the oven rack to the middle position and heat the oven to 425 degrees. Using your hands, rub each tortilla with the oil and sprinkle with salt. Cut each tortilla into 8 triangles and place on a baking sheet. Bake until lightly golden, about 5 minutes. Set aside to cool, and serve with the hummus.