Hummus and Tortilla Chips

Ingredients

Hummus

• 1 (15 ounce) can chickpeas, rinsed and drained
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, crushed
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ cup coarsely chopped fresh basil

Tortilla Chips

• 1 (15 ounce) can chickpeas, rinsed and drained
• ¼ cup tahini
• 3 tablespoons fresh lemon juice

Directions

1. For the hummus: Combine the chickpeas, tahini, lemon juice, oil, garlic, cumin, and salt in the bowl of a food processor and process until smooth. Add the basil and process briefly until incorporated. Transfer to a serving bowl and serve immediately, or cover and refrigerate up to 2 days.

2. For the tortillas: Adjust the oven rack to the middle position and heat the oven to 425°. Using your hands, rub each tortilla with the oil and sprinkle with salt. Cut each tortilla into 8 triangles and place on a baking sheet. Bake until lightly golden, about 5 minutes. Set aside to cool, and serve with the hummus.