Beet Hummus with Baked Gluten-Free Tortilla Chips
  • 5 MIN PREP
  • 25 MIN TOTAL
  • 4 SERVINGS

beet hummus with baked gluten-free tortilla chips

We love making beet hummus because it’s just as beautiful as it is delicious! Use Mikey’s Cassava Tortillas to make some homemade grain-free chips to serve with it.

Ingredients:

  • 1 package Mikey’s Gluten-Free Cassava Tortillas
  • ¼ cup, plus 2 tablespoons extra virgin olive oil (divided)
  • 2 teaspoons Za’atar seasoning
  • Salt and pepper to taste
  • ⅓ cup canned sliced beets
  • 1 tablespoon spicy brown mustard
  • 1 splash Tabasco sauce
  • 1 teaspoon ground cumin
  • Juice from 1 fresh lemon
  • 1 (15 ounce) can garbanzo beans
  • 2 teaspoons sesame oil
  • 3 tablespoons tahini
  • 2 cloves garlic

Instructions:

  1. Heat oven to 350 F.
  2. Using a sharp knife or kitchen shears, cut each tortilla into six triangles each.
  3. In a small bowl, combine 2 tablespoons of olive oil and the Za’atar seasoning. Use a basting brush to brush both sides of the tortilla pieces with the oil mixture.
  4. Arrange chips in a single layer on a baking sheet and sprinkle with salt and pepper.
  5. Bake for 18-20 minutes until golden brown.
  6. While chips bake, in a food processor, combine beets, mustard, Tabasco, cumin and lemon juice.
  7. Add in garbanzo beans, sesame oil, tahini, garlic and salt and blend.
  8. When ingredients are well combined, slowly drizzle in ¼ cup olive oil while blending. Blend until smooth.
  9. Allow chips to cool and serve with hummus.

    NUTRITION FACTS

    • Calories

      545
    • Carbs

      49 G
    • Sugar

      7 G
    • Fat

      35 G
    • Sat Fat

      5 G
    • Protein

      11 G