Creamy Chili Lime Hummus with Homemade Baked Tortilla Chips

• Soft Tortilla Shells, Any Size
• Olive Oil (or Cooking Spray)
• Garlic Salt, Pepper, Salt, Onion Powder, Or Any Spice Of Your Choice
• 1 clove Garlic, 1 Large Or 2 Small, Peeled
• 15 ounces, weight Canned Cannellini Or White Beans, Rinsed And Drained
• 3 Tablespoons Fresh Lime Juice
• 2 Tablespoons Tahini
• 1 Tablespoon Chili Powder
• 1 Tablespoon Olive Oil
• 18 teaspoons Salt (optional)

1. 1.
2. Preheat oven to 400 degrees F. 2.
3. Cut tortillas into desired sizes.
4. Lightly brush olive oil or spray cooking spray over both sides of the tortilla pieces.
5. Sprinkle with your choice of spices.
6. 3.
7. Bake for 5-10 minutes, turning halfway through, or until chips turn slightly brown.
8. Time will depend on how large you cut the pieces.
9. 4.
10. While chips are baking, start on the hummus.
11. 5.
12. Place garlic gloves in a food processor.
13. Pulse until pureed.
14. Add beans, lime juice, tahini, chili powder, olive oil, and salt.
15. Pulse until smooth.
16. 5.
17. Serve with freshly baked tortilla chips.
18. Enjoy!

tortilla shells, olive oil, garlic, clove garlic, white beans, lime juice, tahini, chili powder, olive oil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/creamy-chili-lime-hummus-with-homemade-baked-tortilla-chips/ (may not work)