Go Back
+ servings
Healthier than the store-bought kind and so easy to make, this Whipped Garlic Hummus will be your new favorite dip!

Whipped Garlic Hummus

Print Recipe
Healthier than the store-bought kind and so easy to make, this Whipped Garlic Hummus will be your new favorite dip!
Course Appetizer
Cuisine American
Keyword garlic recipe, hummus recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Gayle

Ingredients

Whipped Garlic Hummus:

  • 1 (15 ounce) can chick peas drained and rinsed
  • ¼ cup tahini paste
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Parmesan Tortilla Chips

  • 12 soft tortilla shells
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • 5 tablespoons grated Parmesan cheese
  • 1 tablespoon sea salt

Instructions

  • In a good processor, combine the chick peas, tahini paste, olive oil, lemon juice, minced garlic, salt and pepper. Pulse until it reaches your desired consistency. The longer you blend it, the creamier the mixture will be.
  • Pour mixture into a dish and top with a drizzle of olive oil and some crushed red pepper, if desired. Set aside.
  • To make the tortilla chips, preheat oven to 350°F.
  • Cut each tortilla shell into six wedges. Place onto prepared baking sheets and lightly brush both sides with olive oil. Sprinkle garlic powder, Parmesan cheese, and sea salt over chips (flip over if you would like both sides coated).
  • Bake for 12-15 minutes or until chips are crispy and golden. Remove from oven and let cool for 5 minutes.

Notes

Hummus will keep refrigerated for up to one week.