Okay, I’m just being honest here…this was a bitch to make! I mean a messy, sloppy, pull everything out of the cabinets and fill up the sink with dirty failed attempts to blend/puree this stupid hummus. It would have been romantically effortless if I was not so stubborn about storing too many appliances, I don’t have a food processor, which just so happens to be the only appliance for this job. However, in a pinch I discovered after trying everything in my cabinets that a hand held Braun masher/blender thing-a-ma-jig works with a little extra effort.
The cool new is; it’s turns out pretty yummy and the salted baked corn chips are nice change to the normal pita chips. Enjoy and smooches xoxo
• 2 cans of organic garbanzo beans, rinsed and drained
• 2 ripe organic California avocados
• 2 TBL diced purple onion
• 1 tsp balsamic vinegar
• ½ Organic fresh squeezed orange
• 2 Squeezed limes,
• Zest of one lime
• 2 Cloves of chopped garlic
• Salt and Pepper to taste
• 2 to 3 TBL olive oil
• 1 TBL Sun dried tomatoes
• 1 Package of organic corn tortillas
• Olive oil to brush on tortillas for baking
Wash and drain the garbanzo beans. Dice the onion, avocado and sun dried tomatoes. Add the remaining ingratiates and combine all in a food processor. Refrigerate until ready to serve.
Pre-heat the oven to 425~. Cut the corn tortillas into quarters and coat lightly on both sides with olive oil. Place on a parchment lined cookie sheet and bake for 10 minutes or until crisp. Lay the chips on a paper towel and salt to taste.