I am the Chip Queen. I love crunchy stuff.
And so does my belly.
But the last time I had some potato chips I felt sick. I dare not pick up another chip again.
This leaves me to be a bit creative to please my inner snack junkie, and my snack junkie’s partner in crime, the Cookie Monster. After all, junkies need companions.
Baked Tortilla Chips & Hummus
Yields 6 – 8 servings
8 flour tortillas
4 cups chickpeas, cooked or canned
4 scallions, trimmed and roughly chopped
3 large garlic cloves, roughly chopped
¼ cup of fresh oregano, roughly chopped
¼ cup of fresh parsley, roughly chopped
2 tbsp cumin seeds
2 tbsp caraway seeds
1 tsp paprika
¼ cup of olive oil
Preheat the oven to 430F. Cut the tortillas into small wedges with a knife or kitchen scissors. Lay them out on a baking sheet. In batches, bake for 6 minutes until crispy. Remove from oven and let cool. They will harden more as they cool.
Heat a non-stick skillet over high heat and toast the cumin, caraway and paprika until fragrant. Set aside.
Blend the chickpeas, scallions, garlic, oregano, parsley, cumin, caraway, paprika and olive oil in a food processor. Add salt and pepper to taste. Process well by adding ¼ cup of cold water to help thin the mixture without adding more oil. Adjust with salt and pepper. Serve in a large dipping bowl with the tortilla chips on the side.
Chip Queen, out.