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Miranda Couse
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Servings 1 1/2 Cups of Dip

Ingredients
  

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.