After that luxurious hamburger dinner last night, I needed to feel healthy today. I had some leftover corn tortillas and pantry ingredients to make a spicy hummus. The kids love it too!
The Smoky Hummus recipe includes a spice blend from www.spice-appeal.com called “Vindaloo” – its an Indian spice blend that contains mustard seeds, cumin seeds, peppercorns, fenugreek, cloves, coriander seeds, and other spices. You can just omit the Vinadloo seasoning, or for a variation, use Curry Powder. The bright orange/red Smoked Sweet Paprika is the spice that gives that smoky punch to the hummus.
Baked Tortilla Chips
1 package of 8″ Corn tortillas (or flour tortillas)
1. Preheat oven to 375 degrees. Stack the tortillas and with sharp scissors, cut them into wedges.
2. Take a baking sheet and spray evenly with cooking spray. Place tortillas on tray 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.
1 can organic Garbanzo beans,drained
1/4 cup organic Tahini paste
1 tsp kosher salt
1/2 tsp Smoked Sweet Paprika
1/2 tsp Vindaloo Seasoning blend (optional)
4 garlic cloves, minced
2 T lemon juice
1/4 olive oil
1/4 cup water
1. Puree all ingredients in food processor. Add more water if you want a thinner consistency. Sprinkle a little Smoked Sweet Paprika on top.