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)
Cooking spray
Sea Salt
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.
Smoky Hummus
1 can organic Garbanzo beans,drained
1/4 cup organic Tahini paste
1 tsp sea 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
Puree all ingredients in food processor. Add more water if you want a thinner consistency. Sprinkle a little Smoked Sweet Paprika on top.
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