Healthy Holiday Hummis (& Chips) Recipe

1 can (19 oz/540 ml) drained chickpeas
1 1/2 cups steamed cauliflower, cooled
Juice of 1 large lemon
2 large sundried tomato slices (in oil), chopped
1/4 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil
2 cloves garlic (or to taste)
1/4 teaspoon salt (or to taste)
Pinch cayenne pepper
2 teaspoons ground cumin (or to taste)
¼ cup water, set aside
 
Put everything (but water) into a food processor and begin to process. Add the water as needed to make a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the olive oil and sprinkled with cumin. Option: Replace the sundried tomatoes with 6 to 8 olives.
 
TORTILLA CHIPS
 
1 package whole grain tortillas
1 tablespoon extra virgin olive oil
2 teaspoons salt
Optional: garlic and onion powder (to taste)
 
Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 wedges. Using a basting brush, very lightly brush both sides of the tortilla chips with oil. Arrange the wedges in a single layer on a cookie sheet. Sprinkle with salt (and other seasonings if you wish). Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not brown. Serve with hummus, black bean dip or guacamole.

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