ROASTED GARLIC AND PIMENTOS HUMMUS WITH WHOLE WHEAT TORTILLAS CHIPS

ROASTED GARLIC AND PIMENTOS HUMMUS WITH WHOLE WHEAT TORTILLAS CHIPS
Back to basics after the long holidays. The year 2008 was a pretty good one for me. I started my blog in June 2008. It has been six months and I am still sticking on to it. My husband and I have also lost a few pounds (actually I lost around 16 pounds, yay!). The year ended on a good note with a trip to New York and entertaining some of our friends. I am starting another year of blogging with a healthy snack. The inspiration for this hummus was the varieties of hummus sold at the supermarkets today. I made my own hummus with a slight twist by adding sweet pimentos and roasted garlic along with some cilantro and served it with herb and garlic whole wheat tortilla chip. I like the subtle flavor of garlic in the hummus and chip. More garlic can be added according to taste. I have also used a jar of pimentos here. Even any other roasted peppers can be used. Here goes the recipe.

INGREDIENTS:

FOR THE HUMMUS:
Chick peas, 1 cup, soaked overnight.
Roasted pimentos, 1 small jar.
Garlic, 1 small head.
Cilantro, 1 small bunch.
Green chilies, small, 2.
Lemon juice, 2 tablespoons.
Salt as per taste.
Extra virgin olive oil, 2 tablespoons.

FOR THE TORTILLA CHIPS:
Whole wheat tortillas, any flavor, 5-6.
Nonstick cooking spray.

PREPARATION:
Cook the soaked chick peas until they are tender. I cooked the chick peas in pressure cooker for up to 2 whistles and let it cool. To roast the garlic, cut the garlic head into two halves and apply olive oil to the halves. Wrap them in aluminum foil and bake it for 30 minutes. Squeeze out the garlic from the heads and keep aside. Add the cooked chickpeas, the pimentos, garlic, and the sprigs of cilantro in a blender and blend everything into a smooth paste. Pour in extra virgin olive oil while blending. Add lemon juice and salt according to taste. Transfer the hummus into a serving dish.

Meanwhile cut the whole wheat tortilla into wedges and place them on a cookie sheet leaving sufficient space between each piece. Spray any nonstick cooking spray on top of the wedges and bake for 5 minutes at 300 degrees. Serve alongside with hummus.