Chips & Hummus Recipe
Make Chips & Hummus Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hummus
Chips
Method
Hummus
- 1
Prep the chickpeas
Drain the canned chickpeas and rinse under cold water. For creamier hummus, remove any loose skins by gently rubbing the chickpeas between your fingers; this is optional but improves texture.
- 2
Blend base
In a food processor or high-speed blender, combine the drained chickpeas, tahini, lemon juice, whole garlic clove, olive oil, ground cumin, and 1/4 teaspoon of the salt. Pulse to combine until mixture begins to smooth.
- 3
Adjust texture
With the processor running, add cold water, 1 tablespoon at a time (about 2 tablespoons total), until the hummus reaches a creamy, spreadable consistency. Stop and scrape down the bowl as needed.
- 4
Season to taste
Taste and add the remaining salt (up to the listed amount) and more lemon juice or cumin if desired. Process another 10–20 seconds to fully incorporate and achieve a silky texture.
- 5
Finish and garnish
Spoon the hummus into a shallow serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle the 1 tablespoon extra-virgin olive oil over the top, sprinkle with smoked paprika and chopped parsley if using.
Chips
- 6
Prepare tortillas
Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) so you have about 36 chips total.
- 7
Heat oil
Pour the neutral oil into a heavy skillet or sauté pan to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately but does not burn (about 350°F / 175°C if using a thermometer).
- 8
- 9
Season chips
While still warm, sprinkle the fried chips with the 1/2 teaspoon fine sea salt. Allow to cool slightly; they will continue to crisp as they rest.
- 10
Alternative oven-baked option
If you prefer baking: preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until golden and crisp. Season with salt immediately.