Garlicky Waffle Chips with Roasted Red Pepper Hummus (Gluten Free)
Serve these flavor-packed chips with homemade hummus (see recipe below) or the dip of your choice. The chips are also delicious on their own, hot out of the oven.
Makes 24 chips and about 1 3/4 cup hummus
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- For Hummus:
- 1 can Chickpeas (15 oz.), drained and rinsed (reserve liquid if organic)
- 2/3 cup Roasted Red Pepper, diced
- 2 tbsp. Sesame Tahini
- 2 tbsp. Lemon Juice, freshly squeezed
- 1 Garlic Clove, halved
- 1/2 tsp. Ground Cumin
- 1 tsp. Toasted Sesame Oil
- 1 tsp. Salt, or to taste
- Oil-cured Black Olives, for garnish
- Pinch Cayenne (optional)
- For Chips:
- 3 Nature’s Path Frozen GF Mesa Sunrise or Home Style Waffles, defrosted
- 3 tbsp. Olive Oil
- 1/2 tsp. Garlic Powder
- 1/2 tsp Paprika
Directions:
- To make hummus, combine ingredients in a food processor, adding reserved chickpea liquid or water as needed to create a medium-thick consistency.
- Transfer to a bowl and garnish with olives.
- To make waffle chips, set rack in center and preheat oven to 350F. (Use a toaster oven, if easier.)
- On a lipped plate, combine oil, garlic powder, paprika, salt, and cayenne (if using). Press both sides of waffles into oil to thoroughly coat. Stack waffles and cut into eight wedges (like slices of a pie).
- Set on a cookie sheet and bake until crisp, 4 to 5 minutes.
- To serve, set waffle chips in a small bowl and place bowl of hummus alongside.
