"Hummous Nacho's w/ Chutney"
These are surprisingly good! I came up with these as a substitute for my common Vegan Bean or Chili Dip. Though we all love them both and they are favorites within my home, it was just something that I had left over and it seemed like it would be a cool combination and indeed it was. These Nacho's are topped with homemade Garlic Hummus, Quinoa and a simple Chutney. I make my Nacho's from scratch as well but I won't share that recipe.....(if I do, I have to, I don't know..unfriend on fb or something. Killing is to harsh for my nature...lol) It's Yummy, quick and an awesome snack! Enjoy
Ingredients: 15 Prep Time: 15 minutes Serves: 4
Hummus
1 15 oz can of Chickpeas
1/4 tsp of Olive Oil
1/4 tsp of Cumin
1 clove of Garlic
1/4 tsp of Lemon Juice
1/4 tbsp of Tahini
1/2 cup of Water
Chutney
2 Red onions
1 Jalepeno
2 handfuls of Cilantro
1/2 tbsp of Lemon Juice
1/4 tsp of Pink Salt
1/4 tsp of Pepper
1 cup of cooked Quinoa
1 Bag of Corn Tortilla Chips
Rinse and drain Chickpeas, add to a food processor, season with Cumin, Salt and Pepper. Add Garlic clove and Tahini then Puree. While on Puree add Oil, Water and Lemon Juice slowly into the whole at the top of the food processor. Continue to puree for about 10 minutes or until it reaches a smooth consistency. Add water by the tsp if it's still too thick but do not add to much if you do you will either have to start over or add another can of Chickpeas. Hummus is a hard dip to save.
Chop up Red Onions, slice the Jalepeno and give the Cilantro a rough chop. Add it to a medium sized bowl. Add lemon juice and seasoning and stir. Make sure to coat the Chutney in Lemon Juice or it will be hard to eat.
Assembly:
Spread half or a whole bag of Tortilla Chips onto a plate or in a serving bowl. Cover with cooked Quinoa, spread 1/2 cup of Hummus on top of the Quinoa, put the Chutney on top and serve. This is a snack you can enjoy guilt free!
