Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
4-Sprouts brand 12-inch whole wheat tortillas
Sprouts brand canola oil cooking spray
Kosher salt
1/4cupSprouts brand extra-virgin olive oil
1-15.5oz.can Sprouts brand Great Northern beans
1cupripe avocadoabout 1 large avocado
1/4cupfresh cilantro leaves
1 ½Tbsp.fresh lime juice
1large garlic clove
½jalapenoseeds and ribs removed
1/2tsp.ground cumin
1/8tsp.salt
pinchof cayenne pepper
Instructions
1. Preheat oven to 350 degrees F and line a 18x13 baking sheet with aluminum foil. Spray the foil with cooking spray.
2. Use a shamrock-shaped cookie cutter, or a circle cookie cutter, to cut out tortilla chips. Place the cut tortillas on the baking sheet, being sure to not overlap. Spray the tortillas with cooking spray and sprinkle with kosher salt.
3. Place baking sheet in the oven and bake for 10 minutes, turning the tortillas over half way through baking. Allow tortilla chips to cool thoroughly.
4. While the tortilla chips are baking, prepare hummus by combining the olive oil, beans, avocado, cilantro, lime juice, garlic, jalapeno, cumin, salt, and cayenne pepper in a food processor or blender, processing until smooth. If more liquid is needed to make the hummus smooth, add 1 tablespoon of water at a time until desired consistency is achieved.
5. Serve hummus with tortilla chips and fresh vegetables, if desired. Keep hummus in an air-tight container in the refrigerator for up to 2 days.