Ingredients:
- 1 can (19oz/540ml) Reduced sodium chickpeas, drained and rinsed
- 1/4 cup (60ml) Tahini (sesame seed paste)
- 1 tsp Ground cumin
- 1/4 cup (60ml) Sodium reduced vegetable broth
- 1/2 tsp Grated lemon rind
- 1 tbsp Lemon juice
- 2 tbsp water (or more as desired)
- 1 Clove garlic, minced
Directions:
Step 1
In a food processor bowl, combine chickpeas, tahini and cumin. Pulse until coarse. Add broth, lemon rind and juice and water, adding more as necessary to make a smooth textured hummus. Whirl until very smooth. Stir in garlic.
Step 2
In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 to 15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.
Step 3
Serve guacamole in a dish, surrounded by toasted tortilla chips.