List of Ingredients:

(1) 19 fl oz or 540 ml can of chickpeas or Romano beans

Reserve 1/4 cup of the liquid from the peas or the beans whichever you use.

1/4 cup lemon juice

6-7 cloves garlic (chopped) (Note: I love garlic so only put in what you like)

10 shakes or twists of the grinder of sea salt (about 1/2 tsp of sea salt)

(3) tbsp tahini

(2) tbsp olive oil

I put all of these ingredients in my kitchen aid food processor and it comes out in the perfect texture.  Thick soup like.

Note:  you could use a pastry blender to mash up the chick peas or the Romano beans.

I also add at the end:  a couple of tsp of freeze dried parsley, couple shakes of cayenne pepper and black/red pepper.

It keeps in the fridge for 3-4 days.  Although mine never lasts that long.

I also bake my own “tortilla chips” – simply cut into wedges either whole wheat or whole grain tortillas …. I bake mine on a cookie sheet covered with parchment paper.

At 375 degree oven.  They only take about 3-4 minutes.  It is a good idea to watch them closely.  I usually flip them once so that they are baked evenly.

They are the perfect combination “hummus” and “baked tortillas”….. I also have them with my homemade guacamole.  So good.

I like to try new variations on existing recipes.  This is so good.  Perfect appetizer or with raw veggies or a salad is good for a light meal.

It is healthy and so tasty.

I hope that you enjoy.  I will be adding photos to my recipes along the way.

Always, Carol


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