I had a billion leftover corn tortillas from yesterday so I wanted to try out baking some chips. Now, I’m a huge fan of using spices and smaller aromatics to completely change the way something tastes. Today my item that sort of marries the hummus to the chips is some smoky ancho chile powder. This is pretty easy to find at the grocery store, and is great added to just about anything. I wanted to bake the chips so the texture would be a little different than just regular old fried tortilla chips, plus baking them is healthier.
The edamame hummus is pretty straightforward except for the addition of tarragon and cilantro. Cilantro you see a bit more often, but I’ve never had it with tarragon.
I think the sort of liquoricey taste blended well and was just subtle enough to take this to a more unique place. Again, I added the ancho chile powder with just a hint of cumin. Also, there is a citrus present in both dishes. The chips have lime zest and lime juice, while the hummus has lemon juice, which is a must for any hummus.
Here’s the recipe:
1 1/2 C shelled cooked edamame beans (you can find these prepackaged or frozen at the store)
1 T tarragon leaves
2 T cilantro leaves
1 T tahini paste
2 tsp sea salt
2 T lemon juice
1/2 tsp ancho chile powder
1/4 tsp cumin
1/2 to 3/4 C olive oil, or as needed
Combine all ingredients except the olive oil in a blender or food processor. Pulse until well combine and mostly smooth. Leaving the blender or food processor on, stream in the olive oil until the hummus has loosened up to an acceptable dip consistency.
Smoky Baked Tortilla Chips
8 corn tortillas, cut into quarters
4 T vegetable oil
1 T lime juice
1 lime, zested
2 tsp ancho chile powder
2 tsp kosher salt
Combine all ingredients except the tortillas in a large bowl. Whisk together until combined. Add the tortilla quarters and move around the bowl until completely and evenly coated with the dressing. Arrange the tortillas in an even layer on a baking sheet (use 2 if you need to) and then put in the oven. Bake for at least 15 minutes or until crisp. This may depend on your oven. If you know your oven has hot spots, then rotate the pans halfway through baking.
Also, if you like the flavor on the chips, you could easily making the flavors into a vinaigrette. Using any kind of oil, but preferably one with a light flavor like safflower oil or canola oil, combine the oil in a three to one ratio with the lime juice. Add the seasonings and perhaps a bit of black pepper and then whisk or shake in a sealed container until combined. Voila!