Beet Hummus with Baked Gluten-Free Tortilla Chips – Mikey’s LLC. Skip to content

beet hummus with gluten-free tortilla chips


  • 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


  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.