Chips and Dips

Baked Tortilla Chips

Ingredients: 

  • Tortilla
  • Salt

Method: 

  1. Pre-heat oven to 180°C. Cut the tortillas into wedges.
  2. Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over.
  3. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to colour.  Remove from the oven and let cool.

 

5 Minute Hummus 

Ingredients: 

  • 1 can chickpeas, NOT drained
  • 2 cloves garlic
  • 1/2 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1-2 tbsp extra virgin olive oil

Method: 

  1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4 minutes.
  2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  3. Process until smooth and creamy, scraping down sides as needed.
  4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. (can be kept in the fridge for about a week)
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