Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 8 people
Difficulty level: 4 out of 4
11 Ingredients
Number of servings
8
- 4 soft corn tortillas
- 1 1/2tablespoons cheddar cheese, grated
- 1/2teaspoons smoked paprika
- 400grams chickpeas (canned)
- 1 lemon, juiced
- 1teaspoons tahini
- 2teaspoons extra virgin olive oil
- 1 spring onion, finely chopped
- 2tablespoons coriander, finely chopped
- 2 tomatoes, finely chopped
- 1 lime, juiced
Nutrition per serving
696kJ / 166Cal
696 Kilojoules or 166 Calories
8% of daily energy intake*
Protein
5.5grams
Fat
4.9grams
Carbs
17.9grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180ºC/160C fan-forced. Line two large baking trays.
Step 2 of 5
Cut tortillas into wedges and place, in a single layer, on trays. Bake for 4 minutes. Remove from oven, carefully turn tortilla wedges over. Top with cheese and sprinkle with paprika. Bake for a further 4 minutes or until golden and cheese has melted. Cool completely on trays. Place in an airtight container.
Step 3 of 5
Meanwhile, drain chickpeas, reserving liquid. Place chickpeas into a food processor with a splash of reserved liquid, lemon juice, tahini or peanut butter and 1 tsp oil, then process until smooth. Spoon into a small airtight container.
Step 4 of 5
Combine onion, coriander, tomato, lime juice and remaining oil. Season with pepper. Spoon into a small airtight container.
Step 5 of 5
Serve nachos with hummus and salsa.
Instruction tip
If taking this dish to school, please check school's nut and sesame seed policy.
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