I’m flying back from Northern California to Alaska tonight. The wedding Pastor Alaska performed was beautiful and it was a very special time with friends and family here in the Lower 48.

Here is a quick and healthy chip and dip option for your 4th of July (or any day!). This Cilantro Jalapeño Hummus is flavorful and spicy with lime and garlic and the crunchy baked chips are just perfect for dipping. Ideal for hot weather. It will be a hit for your summertime get togethers.

Cilantro Jalapeño Hummus with Baked Tortilla Chips


Hummus adapted from [Knead to Cook|http://kneadtocook.com/?p=876]

  • For Hummus:
  • 3 garlic cloves
  • 2 – 15 oz cans of garbanzo beans, drained and rinsed.
  • Juice of 1 lime
  • 1/2t salt
  • 1/2c good olive oil
  • 1c cilantro leaves
  • 1 large jalapeño, stem removed
  • For Chips:
  • 1 dozen white corn tortillas, cut into triangles or eighths
  • oil
  • sea salt
  • paprika (optional)

!For Hummus:

Whirl all of the ingredients together in a blender or food processor until smooth. If too thick, add more olive oil (or water) by the tablespoon until desired consistency is achieved. Serve or refrigerate until ready to serve.

!For Chips:

Preheat oven to 350. Brush tortillas on both sides lightly with oil. Season with sea salt and paprika. Bake until golden brown and crisp, rotating the baking sheet once during baking, about 12-15 minutes. *Chips get crunchier as they cool.


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