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Sun-Dried Tomato Hummus with Tortilla Chips

Total Time 20 minutes

Ingredients

For the Hummus:

  • 450 g cooked chickpeas
  • 8 sun-dried tomatoes
  • 1 clove of garlic
  • 1/2 lemon juice
  • 2 tbsp Tahini
  • 1/2 tsp salt
  • 2 tbsp oil from the sun-dried tomato jar
  • boiling water

For the Chips:

  • tortilla
  • olive oil
  • smoked paprika (or your preferred seasoning)

Instructions 

Hummus:

  • Blend the chickpeas and sun-dried tomatoes in a food processor.
  • Add the garlic, salt, lemon juice, tahini, and oil from the sun-dried tomato jar.
  • Blend until smooth, gradually adding boiling water to achieve the desired consistency.

Chips:

  • Cut the tortilla into your preferred shapes.
  • Place the pieces in an air fryer, spray with olive oil, and sprinkle with smoked paprika.
  • Air fry for 3 minutes on each side at 170°C using the "air fry" setting. (Alternatively, bake in the oven until crispy.)
    Enjoy your delicious hummus with crispy tortilla chips! 💛
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: healthysnack, hummus