Chips and hummus get a snappy springtime update in this tasty, healthy, and fun-to-make snack kids and grown ups alike will love! Make your own crunchy chips with spinach and corn tortillas, then add a roasted beet to our garlicky hummus recipe – delicious!
2 cups chick peas, drained and rinsed
2 cloves garlic
1 Tbsp tahini
i medium beet, peeled and roasted until soft (400 degrees for about 25 minutes)
2 Tbsp fresh lemon juice
1 tsp salt
1/4 cup water
Add all ingredients to a food processor and blend until smooth. Check out that color!!!
For the chips, brush three or four spinach and yellow corn tortillas on both sides with olive or canola oil, then arrange on a parchment lined baking sheet in a single layer. You may need to use several sheets. Bake at 350 for 8-10 minutes per sheet, until the chips are crisp to the touch. Check them frequently since oven hot spots can burn them quickly. Sprinkle with salt while they’re still warm.