• 1 x 160g pkt flour tortillas
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 x 425g can chickpeas, rinsed, drained
  • 1 tbs tahini (sesame paste)
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 125ml (1/2 cup) fresh lemon juice
  • Salsa
  • 1 long fresh green chilli, halved, deseeded, finely chopped
  • 1 small fresh red chilli, halved, deseeded, finely chopped
  • 2 shallots, ends trimmed, thinly sliced
  • 2 tbs chopped fresh coriander
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tbs fresh lime juice
  • Preheat oven to 200°C. Brush the tortillas with 1 tablespoon of oil. Season with salt. Cut each tortilla into long thin wedges. Arrange one-third of the tortilla, in a single layer, on a baking tray. Bake for 5 minutes or until golden. Transfer to a wire rack to cool. Repeat, in 2 more batches, with remaining tortilla.
  • Meanwhile, place the chickpeas, tahini, garlic, cumin, lemon juice and remaining oil in the bowl of a food processor and process until smooth. Season with salt and pepper. Transfer the hummus to a serving bowl.
  • To make the salsa, place the combined chilli, shallot, coriander, oil and lime juice in a bowl. Season with salt and pepper.
  • Arrange the tortilla chips, hummus and salsa on a serving platter. Spoon some salsa over the hummus to serve.
  • Protein Dietary Fibre 5.00g 3.50g Fat Total Energy 19.00g 1120kJ Fat Saturated Sodium 3.00g – Carbohydrate Total Cholesterol 19.00g – Carbohydrate Sugars –