PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Make a smokey, backyard appetizer on the grill with spiced, grilled tortilla chips and a garlic hummus dip.
Want to impress your guests at your next cookout? These grilled tortilla chips and hummus dip will have everyone raving. Grab a glass of wine and get to work on the grill. You’ll want your chips to be golden brown and crispy. Keep your eyes peeled, because they can cook up pretty darn quick!
The chips will have a slightly smoked flavor from being thrown on the grill. The seasoning gives it a onion and garlic flavor which happens to be my favorite. I give it a light coating of olive oil to prepare for the grill that way there’s no sticking to the grate.
I paired my grilled tortilla chips and hummus with Santa Rita 120 wines. These wines pair perfectly with grilling and outdoor eating. My favorite happens to be the bottle you see in the photo above. The Sauvignon Blanc 120 wine was so light and really caught my taste buds.
Hummus is one of my favorite things to eat. It’s garlicky and creamy. I pumped mine up with some Badia complete seasoning. I didn’t want to go too crazy with the garlic because it will linger in my mouth for a day or two.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
- 7 large tortilla shells
- 2T. extra virgin olive oil
- ½ T. Badia Complete Seasoning
- 16 oz. can chickpeas, drained, rinsed, and skin removed
- 3 T. tahini
- 3 T. extra virgin olive oil
- 2 small garlic cloves
- 3 T. freshly grated parmesan cheese
- 2 tsp. Badia Complete Seasoning
- 5 T. water
- Add a large pile of charcoal into your grill. I have a tiny charcoal grill that's perfect for the 3 of us. Douse it with lighter fluid and light it up. Let your charcoal ash over before adding anything to the grate.
- Stack the tortilla shells on top of each other. Slice the tortilla shells in half. Slice in half again. Keep doing this until you have 8 even slices. It should look like a cut pizza.
- Using a basting brush, coat one side of the tortilla with olive oil. It doesn't need to be a heavy coating.
- Lightly sprinkle some seasoning onto the olive oil coated tortilla.
- Place the tortilla piece onto the grate olive oil side down. Make sure the charcoal is ashed over! Add about 5 or 6 of them at a time so there aren't too many to keep track of.
- Quickly coat the side facing up with olive oil and sprinkle with seasoning.
- Let the chip brown up until it's lightly golden. It took about a minute for me, but it will depend on how much charcoal you have in and how hot your grill is.
- Let cook on the other side until brown and crispy. It will take about another minute.
- Place the cooled chips on a paper towel lined plate to cool.
- Repeat with all 56 tortilla chips.
- In a blender or food processor, add in all the chick peas. Be sure to remove the outer skin of the chick peas. They don't process well.
- Add in the tahini, olive oil, garlic, parmesan cheese and badia seasoning.
- Mix on high until the chick peas are are finely chopped pieces.
- Add in the water. Mix until the hummus is completely smooth about 3 - 4 minutes. If the hummus is too thick and lumpy, add in more water. I would start with 1 tablespoon and go from there.
- Place in a serving bowl. Add additional extra virgin olive oil and seasoning for garnish.
- Serve with your grilled chips.