A big bowl of this Guacamole Hummus with Football Chips is the perfect appetizer to bring to any game day party.
Something that I have been seeing a lot lately is hummus. Honestly, for the longest time I really didn't know what it was. But everyone seemed to be eating it, so I decided to get cool and jump on the hummus train.
Turns out hummus is just smashed chickpeas. Who knew?
I love chickpeas!!!! In fact, in college I used to buy them and just eat them from the can for a snack! They are still one of my favorite snacks to this day!!! Knowing this, I knew I would love hummus!!!
The beans give the guacamole hummus with football chips a different taste and texture that is so good.
Apparently I liked it. A whole lot because I almost ate the entire bowl of dip in one day. Pig out much???
If you like guacamole and hummus, I totally recommend you make a big bowl of this goodness to share with all your football loving friends. But you might want to double it, because once you start on it there is no turning back.
And for Super Bowl weekend, go ahead and make some baked football tortilla chips. The chips are super easy to make, and your friends (or kids) will totally think you are the coolest! They are also perfect for scooping up this loaded hot corn dip.
4. Press cookie cutter into tortillas firmly.
The chips will continue to crisp up as they cool on a wire rack.
Don't you just want to dive head first into that bowl of guacamole hummus with football chips???
More recipes to add to your game day plans:
- Bacon Cheeseburger Dip from Wishes & Dishes
- Game Day Mini Hot Dog Bites from Foodness Gracious
- Nacho Loaded Potato Skins from Your Home Based Mom
For the Dip
- 2 ripe avocados
- 1 can garbanzo beans, drained
- ½ cup chopped green onions
- 1 teaspoon minced garlic
- 2 Tablespoons olive oil
- 1 - 15 ounce can diced tomatoes, drained
- 1 - 4 ounce can diced green chilies
- 2 Tablespoons lime juice
- ½ cup diced cilantro
- ½ teaspoon salt
- 1 teaspoon pepper
For the Chips
- 10 flour tortillas shells
- non stick spray
- sea salt
- Preheat the oven to 400 degrees.
- Place avocados on a plate and smash with a fork. Stir in the lime juice.
- Pour the beans, oil and garlic into a food processor and pulse until smooth.
- Stir together the avocado, beans, onions, tomatoes, chilies, cilantro, salt and pepper. Stir until combined. Refrigerate leftovers.
- Cut tortillas into your desired shape. Spread out on a baking sheet.
- Spray the tortillas lightly with nonstick spray and sprinkle with sea salt. Bake for 8 minutes. Cool on a wire rack.