Layered Hummus With Spiced Tortilla Chips Recipes
TACO HUMMUS AND TORTILLA CHIPS
An easy flavorful hummus dip with homemade tortilla chips.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
- Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
- Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g
SPICY TORTILLA CHIPS
These spicy baked chips are great scoops for salsa, guacamole or chili!
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.)
Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg
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