Wanderlust? Anyone? Kathryn Hahn? No? Ok. Moving on then.
Do you ever have those times when you have 1 pack of tortillas with 3 left inside, and then you are making tacos for dinner so you go ahead and pickup another pack of tortillas for dinner and your husband uses the new package, so you now have 2 packages of tortillas, each with about 3 left inside, and then you run out of white, but want more wheat, so you end up with a bajillion packages of tortillas that are not SUPER fresh, but still edible?
That has never happened to me before.
Sike. It has.
So here is an awesome app you can make for your friends, that is healthy, easy, pretty quick, and will help you clear out your
tortilla cheese drawer. Also including the recipe to the hummus I pretty much make weekly to stick in the fridge and snack on, and bring to pretty much every get together that I attend. Let's call it lemony herby hummus with homemade tortilla chips, shall we?
*You Will Need*
For the Tortilla Chips
- Raggedy ol' Tortillas
- Spices of choices (I used za'atar in the photos below)
For the Hummus
- 1 can of organic garbanzo beans or chick peas, have drained
- 1/4 EVOO
- 2 TBSP of Lemon
- Salt & Pepper to Taste
- A mix of fresh herbs and dry herbs (I used fresh chives, thyme, and basil, and dried parsley)
- 1 TBSP Tahini paste
First, preheat your oven to 400-425 degrees. You want to to toast/broil the tortillas rather quickly. So know your own oven's capacity to do so.
Then, lay out your raggedy ol' tortillas on a cookie sheet/pan.
Next, slice up your tortillas to be about a pita chip size. You can also tear them apart if you prefer the "oh, these ol' things? Oh, I spent no pretty little time on them at all" look.
Then, you are going to take some type of kitchen brush (or a spoon if you don't have a brush) and lightly dust the pieces with EVOO.
After that, take your spices and sprinkle them on the tortilla chips like so. If you have access to purchasing za'atar, you need to. It works on and in EVERYTHING. You can use it as a rub on meat. You can sprinkle it on homemade chips and garlic bread. You can dust it onto homemade pizza crust. You can use it in a dipping sauce for the table. It just goes a million ways.
Then, throw those puppies into your preheated oven for about 7 minutes. Just keep your eye on them. They should toast and brown a little bit in the oven, and then when you take them out to let them cool, they will brown a bit more. Don't overdo it (like I obviously did, and then tried to hide in the following photo).
Next is the hummus. This is going to be so easy you won't know what to do with yourself.
In a food processor (I have a small one, so this does work with 1 can in a personal size processor), pour in the garbanzo beans (be sure to keep about half of the liquid from the can), the lemon, the evoo, the spices, tahini, and herbs. Blend it up. Taste it. Does it need more lemon? Salt? Pepper? Just keep going until it tastes right to you. I go pretty heavy on the lemon and herbs, so that the hummus doesn't have a really oily taste to it. Perfection!
You can keep the hummus for about a week in the fridge.
Well. There it is folks. Use your neglected tortillas and make a hummus that you know is healthy for you with no added crap. That is a good Tuesday if I say so myself!
You are the best. Thanks for reading my blog. It really makes me smile.