Friday, January 10, 2014

Avocado Hummus & Puffy Tortilla Chips

Welcome to 2014 Ladies and Gents!!!  It is a brand new year.  And here at Tada's we have a lot that is going to happen (first change...we're a .com now!  wohoo!),  we can't wait for more!  Keep your eyes open for some yummy food and lots of other changes that are going to take place.  Things are going to get exciting around here!  

Today I am sharing a super yummy appetizer that is also figure friendly,  I know that everyone has started their new years resolutions and most have 'loosing weight' or 'watching what i eat' at the top of the list.  Well if you're going to do that, it may as well be worth your while!  

First on our list-  

Avocado Hummus-
1 (15oz)can chick peas (garbanzo beans)
1 avocado 
2 T. olive oil
1/2 tsp. minced garlic
1/4 tsp. cumin

I know that for all of you Hummus lovers out there, its probably a shocker that I don't have tahini in my hummus... well I couldn't find any,  and really this tastes so good you wont miss it and the texture isn't different like some claim it will be with out it. Try it, seriously one less ingredient never hurt any body.

----- Drain the can of chick peas into a cup or bowl and reserve the liquid for later, then pour the peas into a blender or food processor (I used a blender).  In a little pan heat the olive oil and garlic on medium until the garlic starts to brown a bit,  turn off the heat and add in the cumin.  Peel and pit  the avocado, add it to the blender. Then add the olive oil mixture into the blender as well.  Turn on your blender until it seems to not be mixing any more,  pour in a little of the reserved chick pea liquid, stir with a spoon, and mix again.  Keep doing this back and fourth until your mix is creamy and completely smooth.  (I used about 3/4 the amount of liquid but it may be different for everyone).  This is a great hummus recipe, especially for non hummus lovers because of the fact that it has more of a guacamole taste to it. (my niece thought it was guacamole until I told her otherwise)  And unlike guacamole it doesn't change colors after sitting in the fridge over night like some guacs do.  I put some extra in a freezer bag to see how it thaws,  I will come update when we have some again... which may be pretty soon ;)

And now for recipe #2 and... #3  (what?!?!  Didn't see that one coming did ya?)

I wanted to try tortilla chips 2 different ways this time.  One- in the deep fryer and Two- the healthier baked kind(not pictured because my husband and I ate them to fast! Whoops).  Both were equally yummy, equally puffy and I couldn't stop eating them!!

Deep fried puffy tortilla chips-

Uncooked tortillas I use this kind or make this recipe
vegetable oil in a deep fryer
sea salt

Cut up the tortillas with a pizza cutter or knife and when the oil is hot drop the pieces in careful not to splash oil out( I did one tortilla in two batches).  Turn them over every so often so they cook on both sides.  When they are a golden brown take them out and on a wire rack over a cookie sheet that is covered in paper towels, let them drip the excess oil while you sprinkle ground sea salt over the top.  Repeat steps until you have the desired amount.  (NOTE-  They are a little softer the next day, so if you are storing them, put them in a zip lock baggy not completely sealed or a brown sack lunch bag.)

Oven baked puffy tortilla chips-

Uncooked tortillas
olive oil 
sea salt

put tortilla on oiled baking sheet.  With a little more olive oil brush the top and sprinkle with sea salt.  Then use a pizza cutter to slice into tortilla chip slices.  In a 350* oven let them bake for 8 minutes.  Then turn over and bake another 3-5 minutes depending on how crispy you want them.

Both of these recipes have a little different texture and taste than traditional tortilla chips because you are actually cooking them through in the process instead of recooking and cooking them this way gives them more of a cooked won-ton texture. Traditionally the tortillas are already cooked through and then recooked using this same style of recipe.  Have fun with your cooking, change things up, it makes it that much tastier when you finally find the way you like it best!  Happy cooking!

               ( ps.. check out my little monsters who couldn't wait to eat until my photo shoot was over!)

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