Sometimes, meals are all planned out and shopped for. Â And sometimes, they just aren’t. Â At these times, a meal consists of what I can pull together from what I have in the pantry, refrigerator or freezer. DIY Tortilla Chips and Hummus is aÂ “meal” for those times when I am pulling together what I have readily available.
As a member of my local food co-op, I have the opportunity to order healthy foods at a discounted price when buying a larger quantity. One month, I ordered a “mother lode” of whole wheat large tortillas. We use them mostly for wraps, but Bueno found that he could also make DIY Tortilla Chips–easy to prepare, takes very little time, healthy and filling, and most importantly for our team, the kids love them! Â A can of garbanzo beans or two can usually be found on the shelf of my pantry too.
Baked tortilla chips and hummus are perfect for when you are trying to pull things together for a meal with what you already have.
Happy Monday friends! I hope you have a good one! xoxo, Dana
- 2 large whole wheat tortillas (12″)
- 1/2 – 1 teaspoon olive oil
- salt and pepper to taste
- 2 cans garbanzo beans, drained (reserve liquid)
- 1 lemon
- 2 teaspoon kosher salt
- 1 cup tahini
- 6 cloves garlic
- 1/2 cup olive oil
- For Tortilla Chips:
- Preheat oven to 375
- Cut whole wheat tortillas into sections the size of tortilla chips (we cut 2 12″ tortillas into 32 pieces)
- Place half the pieces in a large bowl and drizzle with 1/2 teaspoon olive oil.
- Sprinkle with kosher salt and cracked black pepper.
- Use tongs to “toss” distributing the olive oil as evenly as possible on the tortillas.
- Place cut tortillas as a single layer on a nonstick cookie sheet.
- Bake for 5 minutes. Remove from oven and turn tortilla chips over.
- Bake another 5 minutes. Remove and place on a cooling rack.
- For Hummus:
- Place drained garbanzo beans into a food processor.
- Add the juice of 1 lemon.
- Add kosher salt, tahini, and garlic cloves.
- Blend ingredients in food processor.
- As food processor is blending, slowly add the olive oil and a portion of the reserved garbanzo bean liquid (the amount of garbanzo bean liquid you add will depend on the consistency you prefer for your hummus). I added approx 3/4 cup liquid.
- This hummus recipe makes enough to refrigerate and store for yummy lunches and snacks!