By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
270 cal · 30 min
Smoky Hummus With Baked Tortilla Chips
Recipe GLPR0c4b9e8af20156
A vibrant, plant-based appetizer featuring creamy smoky hummus made with garbanzo beans, tahini, and smoked paprika, paired with crispy homemade baked tortilla chips. Perfect as a dip, spread, or starter that's naturally vegan and dairy-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
20 Corn or flour tortillas (8-inch)
Olive oil cooking spray
Sea salt for chips
15 ounce can Garbanzo beans, canned, drained and rinsed
1½ cloves Garlic cloves, minced
2 tablespoons Fresh lemon juice
¼ cup Extra virgin olive oil
½ teaspoon Sea salt for hummus
½ teaspoon Smoked paprika
¼ cup Tahini paste
¼ cup Water
Directions
Preheat your oven to 375°F. Stack the tortillas and use sharp scissors to cut them into wedges. Prepare a baking sheet by lightly coating it with olive oil cooking spray.
Arrange the tortilla wedges in a single layer on the prepared baking sheet. Evenly spray the tops of each wedge with olive oil cooking spray.
Bake for 12 to 15 minutes, flipping the chips halfway through baking, until they are golden and crisp. As soon as they come out of the oven, immediately sprinkle sea salt over the hot chips.
While the chips bake, add the drained and rinsed garbanzo beans, minced garlic, lemon juice, olive oil, sea salt, tahini paste, and smoked paprika to a food processor.
Puree all the hummus ingredients until smooth and creamy. If you prefer a thinner consistency, gradually add water a little at a time and blend until you reach your desired thickness.
Transfer the hummus to a serving bowl and lightly dust the top with additional smoked paprika just before serving alongside the warm baked tortilla chips.
Comments
Every ingredient is standard stock at Harris Teeter, Food Lion, or Walmart—no special trips required. At roughly $0.75 per serving (driven by tahini and olive oil, both cheaper at ALDI), this is a solid appetizer value. The stated 30 minutes is honest: 10 minutes to bake chips, 5 to process hummus, 15 to rest and cool. It's a same-night dish best served fresh, and leftover chips lose crispness by the next day, though hummus keeps fine. Smoky paprika and chickpeas are accessible choices for Charlotte, and the recipe feels like a casual weeknight snack rather than a labor-intensive meal component.
Sign in or create a free account to add your review.
