Taco Hummus and Tortilla Chips

An easy flavourful hummus dip with homemade tortilla chips. ...MORE + LESS -

4 (6 inch) Old El Paso* Flour Tortillas

1 tbsp (15 mL) water

1 tbsp plus 1/2 tsp (15 mL plus 2 mL) Old El Paso* Smart Fiesta* Reduced Sodium Taco Seasoning Mix, divided

1 can (540 mL/19 oz) chick peas (garbanzo beans), drained

1/4 cup (50 mL) water

5 tsp (25 mL) lemon juice

2 tsp (10 mL) olive oil

1 clove garlic, chopped

1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa

1/4 cup (50 mL) crumbled feta cheese (optional)

Chopped fresh cilantro (optional)

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1

Heat oven to 400ºF. Spray baking sheet with non-stick cooking spray.
2

To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla, using the 1/2 tsp amount of the seasoning mix. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from baking sheet to cooling rack. Cool completely, about 10 minutes.
3

Meanwhile, to make hummus, drain and rinse chick peas. In blender or food processor, place chick peas, water, lemon juice, oil, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Stir in salsa. Garnish hummus with crumbled feta cheese and chopped cilantro, if desired. Serve with tortilla chips.

Variation: You can also serve this tasty dip with fresh cut up veggies.
What to do with the leftovers? Top a sandwich or burger with a dollop of hummus for an easy way to get lots of flavour.