After that luxurious hamburger dinner last night, I needed to feel healthy today. I had some leftover corn tortillas and pantry ingredients to make a spicy hummus. The kids love it too! The Smoky Hummus recipe includes a spice blend from www.spice-appeal.com called “Vindaloo” – its an Indian spice blend that contains mustard seeds, cumin seeds, peppercorns, fenugreek, cloves, coriander seeds, and other spices. You can just omit the Vinadloo seasoning, or for a variation, use Curry Powder. The bright orange/red Smoked Sweet Paprika is the spice that gives that smoky punch to the hummus. 
Baked Tortilla Chips
1 package of 8″ Corn tortillas (or flour tortillas)
Cooking spray
Sea Salt
1. Preheat oven to 375 degrees. Stack the tortillas and with sharp scissors, cut them into wedges.
2. Take a baking sheet and spray evenly with cooking spray. Place tortillas on tray in single layer. Spray tops of tortillas evenly with cooking spray. Bake 12-15 minutes until golden & crisp, flipping the chips halfway through. Immediately salt while the chips are hot.
Smoky Hummus
1 can organic Garbanzo beans,drained
1/4 cup organic Tahini paste
1 tsp sea salt
1/2 tsp Smoked Sweet Paprika
1/2 tsp Vindaloo Seasoning blend (optional)
4 garlic cloves, minced
2 T lemon juice
1/4 olive oil
1/4 cup water
Puree all ingredients in food processor. Add more water if you want a thinner consistency. Sprinkle a little Smoked Sweet Paprika on top.
{ 5 comments… read them below or add one }
that’s a nice recipe, but REAL hummus is made out of dried garbanzos (or actually chickpeas. same family, different son).
fresh hummus not made from dried garbonzos! maybe manufactured hummus is, but it wouldnt matter because it would be reconstituted with water when made. thats like saying real oj is made from concentrate! and ive always been told garbanzos and chickpeas are the same…
Dear Jaden,
I love hummus. I have been buying the pre-made hummus from Trader Joes.
It will be nice to make my own hummus. Where can I buy Tahini paste?
.
I like hummus and make it from time to time, it’s nice with warmed pita or other flatbreads.
But four cloves of garlic?
I agree with Bobby the K. I use one clove of garlic per can of garbanzos and just that amount gives it quite a bite!