Ingredients
Scale
Chips
- 7 large tortilla shells
- 2 T. extra virgin olive oil
- ½ T. Badia Complete Seasoning
Hummus
- 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
Instructions
Chips
- 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.
Hummus
- 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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer