Jalapeño Honey Hummus with Spiced Olive Oil Tortilla Chips
The ultimate snack craving solution! Jalapeño Honey Hummus with Spiced Olive Oil Tortilla Chips combines the creaminess of chickpeas with sweet and spicy flavors to create a delicious appetizer. Perfect for sharing or enjoying solo, this dish is sure to impress!
Equipment
- Blender
- Food Processor
- Oven
- Wooden Spoon
- Baking Sheet
Ingredients
- 10 pieces Flour Tortillas Cut into quarters.
- 3 tablespoons Olive Oil For brushing tortillas.
- 1/2 teaspoon Dried Jalapeño Pepper Adds heat.
- 1/2 teaspoon Smoked Paprika Gives a smoky flavor.
- 1/4 teaspoon Garlic Powder Enhances flavor.
- 1/2 teaspoon Salt For seasoning.
- 1/2 teaspoon Pepper To taste.
- 1 piece Jalapeño Pepper Roasted and seeds removed.
- 1.5 cups Chickpeas Canned, drained and rinsed.
- 1/4 cup Tahini Adds creaminess.
- 2 tablespoons Honey For sweetness.
- 1/3 cup Olive Oil For blending.
- 1/4 teaspoon Salt For blending.
- 1/4 teaspoon Pepper For blending.
- 3 tablespoons Ice Water For consistency.
Instructions
- Preheat your oven to 375 degrees F. This is the perfect temperature for getting those tortilla chips nice and crispy. Make sure your oven is fully heated before you pop them in.
- Place the flour tortillas on a nonstick baking sheet. I usually cut them into quarters to create bite-sized chips that are perfect for dipping.
- Brush the tortillas lightly with olive oil. This will help them become golden and crispy as they bake.
- In a small bowl, stir together the dried jalapeño, smoked paprika, garlic powder, salt, and pepper. This spice mix is the secret to adding flavor to your chips.
- Sprinkle the spice mix evenly over your tortillas. Don’t hold back – the more flavor, the better!
- Bake the chips for 10 to 12 minutes or until they are slightly golden and crispy. Keep an eye on them to prevent burning, as ovens may vary.
- While the chips are baking, let’s prepare the hummus. Add the chickpeas to your food processor and blend until they are somewhat pureed. You want a smooth base to start with.
- Next, add in the tahini, honey, and roasted jalapeño to the food processor. Blend everything together for another minute or two, scraping down the sides as needed.
- With the processor running, stream in the olive oil. This helps to create that creamy texture we all love in hummus. Keep blending until the mixture is smooth.
- Add salt and pepper to taste. Give it a quick blend again to incorporate them fully.
- Now, with the processor running, stream in the ice water. This will help achieve that perfect creamy consistency that makes hummus irresistible.
- Once everything is blended to your liking, it’s time to serve! Transfer your delicious hummus to a serving bowl and arrange those freshly baked tortilla chips around it.
Notes
- Tip 1: After making the hummus, store it in an airtight container in the refrigerator. This will keep it fresh and flavorful for about a week. Remember to give it a stir before serving again.
- Tip 2: You can freeze extra hummus! Place it in a freezer-safe container, and it should last for up to three months. Thaw in the fridge overnight before serving.
- Tip 3: This dish pairs wonderfully with a variety of fresh vegetables like carrots, celery, and bell peppers.
- Tip 4: Create a fun dipping station with a variety of items like pita bread, pretzels, or even apple slices for an unexpected twist.
- Tip 5: Drizzle some extra olive oil over the hummus and sprinkle with fresh herbs like parsley or cilantro for a beautiful presentation.