Hummus Dip with Tortilla Crisps



“East meets West” when we serve hummus with tortillas, the bread of Mexico!



  •  Freeze hummus in small amounts for future use.
  • Since flour tortillas come in packages of 10 or 12, it’s worth baking lots since they keep well in tightly sealed container.
Makes 0 servings
Cooking time: n/a


Yield: 2 1/3 cups (575 mL), each serving 1/3 cup (75 mL)
Prep: 15 minutes
Refrigerate: 2 hours or longer

  • 1  can (19 oz/540 mL) chickpeas, drained and rinsed 1
  • 1 or 2  cloves garlic, minced  1 or 2
  • ½ cup  low-fat plain yogurt  125 mL
  • 3 tbsp  fresh lemon juice  45 mL
  • ½ tsp  ground cumin  2 mL
  • Dash  hot pepper sauce  Dash
  • Freshly ground pepper

Tortilla Crisps:
Yield: 48 tortilla crisps, each serving: 6 tortilla crisps
Prep: 10 minutes
Cook: 15 minutes

  • 4  8-inch (20 cm) whole wheat flour tortillas  4



  1. In food processor or blender, puree chickpeas with garlic until coarsely chopped. Add yogurt, lemon juice, cumin, hot pepper sauce, and pepper to taste; blend to smooth paste.
  2. Transfer to covered container and refrigerate for at least 2 hours so flavours develop or freeze for up to 6 months.

Tortilla Crisps:

  1. With scissors, cut each tortilla into 12 triangles. Place in single layer on baking sheet.
  2. Bake in 300º F (150º C) oven for 15 minutes or until crisp and golden. Cool before storing in tightly sealed container.


Reference : Canadian Diabetes Association