Ingredients
- 1 Can Garbanzo Beans Drained and rinsed
- 1 Head Roasted Garlic Yes, the whole head.
- 1/4 Cup Tahini Mix very well before measuring
- 1/4 cup Fresh Lemon Juice
- 1/4 Cup Water
- 1/2 Tsp. Ground Cumin
- 1/4 Tsp. Kosher Salt
- 1 Tsp. Freshly ground Pepper
- 2 Tblsp. Olive Oil
- 1/2 Tsp. Hot Sauce More or less to taste.
- 1 Package Whole Wheat Tortillas
- Olive Oil Non Stick Spray
- Kosher Salt
Servings:
Instructions
- To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
- To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 – 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
- In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
- Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
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