Garlic white bean hummus topped with a mixture of roasted tomato, kalamata and castelvetrano olives, fresh mint, cayenne pepper, smoked paprika, and olive oil. Served with oven baked garlic chili tortilla chips.
For the hummus:
1 can white beans, drained and rinsed (reserve a couple tablespoons for garnish)
1 tablespoons tahini
1/4 cup olive oil
1/2 clove of garlic (use more if you like, I prefer a mild garlic flavor)
Salt and pepper to taste
For the topping:
1/4 cup oven roasted tomatoes (toss in olive oil, 400 degrees for 15 minutes)
1/4 olive oil
1/4 teaspoon smoked paprika
1/8 to 1/2 teaspoon cayenne pepper (more or less to taste)
2 teaspoons fresh mint, chopped
2 tablespoons chopped olives (I used a mixture of kalamata and castelvetrano)
Reserved white beans
In a blender, combine roasted tomatoes, olive oil, paprika, and cayenne pepper. Blend till smooth. Transfer mixture to a small bowl. Stir in the mint, olives, and white beans. Place hummus in a dish and spoon the tomato mixture on top.
For the tortilla chips:
I used a vegan garlic chili flour tortilla, cut into triangles and tossed in a touch of olive oil. Spread in a single layer on a cookie sheet. Bake in a preheated 400 degree oven for 5 to 10 minutes depending on your oven. Watch them closely so they don't burn!