Things You'll Need:
- (For the Tortilla Chips)
- Two 8-inch flour or corn tortillas
- 2 teaspoons olive oil
- 2-3 teaspoons grated Parmesan cheese
- Salt, to taste
- (For the Hummus)
- 1 can (about 15oz., or 1/2 cup dry) beans of your choice
- 1/4 cup tahini (aka. sesame paste), preferably the Ziyad brand
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 6 slow roasted tomato halves in olive oil
-
Step 1
Flour tortilla chips- - For the Tortilla Chips - -
Preheat oven to 225 degrees F.
Cut the tortilla into 8 wedges (16 wedges total of 2 tortillas). Brush lightly both sides with olive oil.
Arrange wedges on a greased baking pan. Bake for 18-20 minutes or until browned and crisp on both sides, flipping once when wedges begin to brown. Remove and lightly sprinkle with salt, if desired. -
Step 2
Tomato hummus- - For the Hummus - -
If you are using dry beans, soak the beans overnight or for at least 6-8 hours.
In food processor bowl, add the tahini, lemon juice, garlic, beans and tomatoes. Mix for a few seconds then while the processor runs, begin adding in the olive oil, starting pouring slowly, adding more as necessary, you want to make a smooth paste.
Serve with the Parmesan tortilla chips, raw vegetables, wheat pita or baguette slices.
Note: You can use ready-to-use sun dried tomatoes if you do not have or don't want to roast fresh tomatoes. -
Step 3
Tortilla variation note:
(1)Garlic flavor tortilla chips - - Mince 2 cloves of garlic and add to olive oil before brushing on tortillas.
(2)Salty tortilla chips - - Instead of Parmesan cheese, sprinkle with 1 teaspoon (total) of salt on wedges after brushing them with olive oil.
Comments
Wasatch said
on 3/13/2009 This sounds very good. I love humus and everything you added to it.
sunlover393 said
on 3/12/2009 As Rachael Ray would say...YUM-O! This looks really good, I'll have to invite some people over to give me an excuse to make this! 5*