Homemade Tortilla Chips and Hummus Dip
These crunchy homemade torilla chips and hummus dip are perfect for any party. The Hummus dip is creamy, garlicky, and full of flavor. The grilled tortilla chips are made from tortilla shells, seasoning, and grilled to get some of that smokey flavor.
This post was originally sponsored but has been updated since.
Want to impress your guests at your next cookout? These grilled tortilla chips and hummus dip will have everyone raving. Grab a glass of wine and get to work on the grill. You'll want your chips to be golden brown and crispy. Keep your eyes peeled, because they can cook up pretty darn quick! Hey, more time to socialize afterwards, right?
The chips will have a slight smoked flavor from being thrown on the grill. The seasoning gives it a onion and garlic flavor which happens to be my favorite. I give it a light coating of olive oil to prepare for the grill that way there's no sticking to the grate.
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Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Tortilla Shells - Use large tortillas. You can use flour or corn tortillas, whatever you have on hand or prefer.
- Seasoning - I went with Badia Complete Seasoning, but you can use something as simple as just some salt.
- Olive Oil - I used extra virgin olive oil for mine, but use your favorite olive oil.
- Chickpeas - I use canned chickpeas and drain them then remove the skins since they're tough.
- Tahini - This provides a nutty flavor and creaminess.
- Garlic - Fresh garlic cloves are a must for this recipe!
- Parmesan Cheese - Just a little salty cheese flavor.
Substitutions and Variations
- You can bake or fry your tortillas instead of grilling them.
- Use your favorite seasonings on the tortilla chips even if it's just salt.
- You can leave the parmesan cheese out if you would like.
NOTE: This recipe has not been tested with other substitutions or variations
Hummus is one of my favorite things to eat. It's garlicky and creamy. I pumped mine up with some Badia complete seasoning. If you want to get hummus crazy, you have to try my pickled vegetable hummus. It's spicy, vinegary and loaded with roasted garlic. Another must-try recipe is this spicy queso hummus dip. It's zesty, cheesy, with a big kick of spice!
Equipment
- Charcoal Grill
- Blender or Food Pocessor
- Knife
Hot to Make Homemade Chips and Hummus Dip
Slice the tortillas into 8 large pieces and coat with olive oil and sprinkle with seasoning.
Pop the chips on the warm charcoal grill until they're golden brown. Flip and repeat. Place them on a paper towel to cool while cooking more chips.
Pop the chickpeas, tahini, olive oil, garlic, parmesan cheese, and seasoning in a blender/food processor and chop until only small pieces of chickpeas remain.
Add in the water and continue blending the hummus until smooth and creamy.
TIP: A blender makes the hummus dip smoother quicker than a food processor.
How to Store
Toss the chips in a storage bag and remove any air before sealing. They'll last 3 to 4 days at room temperature.
Cover the Hummus Dip with plastic wrap and place in the fridge for up to a week.
More Savory Dips
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Homemade Tortilla Chips and Hummus Dip
Ingredients
Chips
- 7 large tortilla shells corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- ½ tablespoon Badia Complete Seasoning
Hummus
- 16 ounce can chickpeas drained, rinsed, and skin removed
- 3 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 small garlic cloves
- 3 tablespoons parmesan cheese grated
- 2 teaspoons Badia Complete Seasoning
- 5 tablespoons water
Instructions
Chips
- Add a large pile of charcoal into your grill. I have a tiny charcoal grill that's perfect for the 3 of us. Douse it with lighter fluid and light it up. Let your charcoal ash over before adding anything to the grate.
- Stack the tortilla shells on top of each other. Slice the tortilla shells in half. Slice in half again. Keep doing this until you have 8 even slices. It should look like a cut pizza.
- Using a pastry brush, coat one side of the tortilla with olive oil. It doesn't need to be a heavy coating.
- Lightly sprinkle some seasoning onto the olive oil coated tortilla.
- Place the tortilla piece onto the grate olive oil side down. Make sure the charcoal is ashed over! Add about 5 or 6 of them at a time so there aren't too many to keep track of.
- Quickly coat the side facing up with olive oil and sprinkle with seasoning.
- Let the chip brown up until it's lightly golden. It took about a minute for me, but it will depend on how much charcoal you have in and how hot your grill is.
- Let cook on the other side until brown and crispy. It will take about another minute.
- Place the cooled chips on a paper towel lined plate to cool.
- Repeat with all 56 tortilla chips.
Hummus
- In a blender or food processor, add in all the chick peas. Be sure to remove the outer skin of the chick peas. They don't process well.
- Add in the tahini, olive oil, garlic, parmesan cheese and badia seasoning.
- Mix on high until the chick peas are are finely chopped pieces.
- Add in the water. Mix until the hummus is completely smooth about 3 - 4 minutes. If the hummus is too thick and lumpy, add in more water. I would start with 1 tablespoon and go from there.
- Place in a serving bowl. Add additional extra virgin olive oil and seasoning for garnish.
- Serve with your grilled chips.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
