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Crispy tortilla chips with hummus and chilli salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy lemon garlic hummus with red and green chili, perfect for dipping with crispy tortilla chips.
Ingredients:
  • 1 x 160g pkt flour tortillas
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 x 425g can chickpeas, rinsed, drained
  • 24.00 gm tahini (sesame paste)
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 125ml (1/2 cup) fresh lemon juice
  • 1 long fresh green chilli, halved, deseeded, finely chopped
  • 1 small fresh red chilli, halved, deseeded, finely chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 40.00 ml chopped fresh coriander
  • 42.00 gm fresh lime juice
Instructions:
  • Preheat your oven to 200°C. Brush tortillas with 1 tablespoon of oil, season with salt, then cut into long thin wedges. Arrange one-third of the wedges in a single layer on a baking tray. Bake for 5 minutes or until golden, then cool on a wire rack. Repeat with the remaining tortilla in two more batches.
  • In a food processor, combine chickpeas, tahini, garlic, cumin, lemon juice, and remaining oil. Blend until smooth. Season with salt and pepper, then transfer the hummus to a serving bowl.
  • Prepare the salsa by mixing together the chili, shallot, coriander, oil, and lime juice in a bowl. Season with salt and pepper to taste.
  • On a serving platter, artfully arrange the tortilla chips, hummus, and salsa. Drizzle salsa over the hummus before serving.

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