My kids like hummus in their lunches with carrots and chips, so I always double this whenever I make it. It’s wonderful in place of mayonnaise in sandwiches or wraps and you can serve it with fresh, raw vegetables. But if you want something savory, these lightly salt chips provide just the right crunch. And if you don’t want to take the time to fry up these chips, get a bag of organic corn chips and rip ’em open!

Prep time: 15 minutes
Total time: 30 minutes
Yield: 2 1/2 cups

Hummus
1  15 oz can garbanzo beans
3 T fresh squeezed lemon juice
3 T tahini sauce (Trader Joe’s makes a good one)
2 T water
3 T grapeseed or lite olive oil
1 T olive oil
1 garlic clove crushed
3/4 tsp. salt
1 tsp. ground cumin

Chips
2-4 Brown Rice Tortillas (I buy mine at Trader Joe’s) cut into triangles
olive oil or spray
salt

For Hummus

1. Rinse garbanzo beans in strainer.
2. Place all ingredients into food processor or blender and blend until thoroughly mixed and smooth.

For Chips

1. Turn broiler on high.
2. Cut tortillas into triangles and place on greased (spray or brush with olive oil) sheet  with sides. Spray or brush chips with olive oil.
3. Broil for 2 minutes, then flip and spray or brush the other side with oil. Broil for 2 minutes more and remove from heat. Sprinkle with salt and serve with hummus.