Chips and Hummus

I have found a healthy alternative to those chips and dip cravings (which always seem to hit me hard while I'm pregnant).Takes a little time to make, but it's worth it :)

Chips
Brush some flour tortillas with olive oil, both sides, sprinkle with sea salt if desired. Cut into 'chip size' wedges. Bake on greased sheet at 350 for 3 minutes. Flip, and bake just until lightly browned and crunchy.

Hummus dip.

Drain an 8oz can of chick peas, reserve liquid. Process peas in blender until smooth, adding a little bit of liquid as necessary. In separate bowl, combine two crushed garlic cloves, 3 Tablespoons of lemon juice, and 2-3 Tablespoons of peanut butter. Add to chick pea mixture in blender and mix. While blender is running, add in 2-3 scant Tablespoons of olive oil. Add 1 teaspoon of cumin, and salt and pepper to taste. You may also add some paprika if you like. Mix well, serve with your homemade tortilla chips. Yum!!