Carrot Hummus with Toasted Paprika Tortilla Chips

Carrot Hummus with Toasted Paprika Tortilla Chips

Serves: 4 People
Cooking Time: 10 Minutes
Carrot Hummus with Toasted Paprika Tortilla Chips
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Ingredients

For the Hummus:
  • 1 7 oz. can of chickpeas, drained
  • 2 boiled carrots, diced
  • 2 tablespoons orange juice
  • ¼ cup olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
For the Tortilla Chips:
  • 2 big flour tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon paprika powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

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  1. In a mini chopper or food processor add the drained chickpeas, boiled carrots, orange juice, olive oil, garlic powder, and salt, and pepper to taste.
  2. Blitz until combined and thick humus forms. Transfer the hummus into a serving bowl.
  3. To make the tortilla chips, cut the tortillas into small triangular shapes and add them in a bowl.
  4. Season with salt and pepper to taste, garlic powder, paprika and drizzle some olive oil.
  5. Arrange the tortilla chips on a cookie sheet lined with parchment paper and bake in already heated oven at 350 F or 180 C degrees for about 8-10 minutes.
  6. Serve the tortilla chips with already prepared carrot humus and enjoy.