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Chips and Salsa with Hummus

chips and salsa


What do you do when you feel like you’re starving and have only a few measly staples left in the fridge? Get creative! On this particular day, I had only a dollop of hummus left over from a recipe I made the other day, two tomatoes, a few limes, some stale lavash and wilting cilantro. I’ve previously used lavash to make “chips,” so it was a no-brainer for me–chips and salsa!




The hummus was a perfect addition since I always strive for veggie + good fat + complex carb + plant protein for my lunch. Honestly, this kept me quite satiated until dinner.

So now you may be wondering what in the heck is lavash? Lavash is a typical kind of “flat bread” used in Mediterranean and Middle Eastern dishes. My health food store happens to sell a gluten-free version, therefore, these babies are a staple in my diet. They’re low-cal, low-fat, tasty, and super easy to digest.

If your local store doesn’t sell them, you can find them online @ Sami’s Bakery. They also offer a whole host of other gluten-free breads. I love, love these guys–it’s  seriously worth it to order in bulk and store in your freezer.



How to make chips from lavash? Easy. Bake them in your oven at 350 degrees for 5-8 minutes until golden brown.



Let them cool and break off into large pieces for your “chips.”  You can also add a little coconut oil and season with Himalayan Pink Salt & garlic powder too! 

Making the salsa is a cinch! I pick the juiciest organic tomatoes I can find and wait until they’re almost overly ripe. This is when they have the most flavor. All I do is cut out the top center, slice down the middle and start chopping.


I wanted to keep it super simple and quick, so I didn’t add my usual red onion, minced garlic, and other favorite salsa ingredients. Tomato, cilantro, lime and a little sea salt with garlic powder was all that was needed. This would satisfy and salsa lover!


Chips and Salsa with Hummus
Prep time
Total time
Serves: 1 heaping serving
  • 1 ripe organic tomato
  • 1 tbsp fresh cilantro, chopped
  • juice of 1 lime
  • Millet & Spinach Lavash
  • Heaping dollop of hummus
  • Pink Salt to taste
  • Garlic Powder to taste
  1. Heat lavash in oven or toaster oven at 350 degrees, until golden brown. Let cool and break off into large pieces.
  2. Chop cilantro.
  3. Cut out the top center of the tomatoes, slice down the middle and chop into small cubes.
  4. Add tomato and cilantro to a bowl, squeeze 2-3 lime wedges and add Pink Salt and garlic powder to taste.
  5. Top with hummus and serve!
Feel free to add minced garlic, onion, and other spices to your salsa.
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I have so many recipes like this, and I’m going to make it a point to post them. These quick and easy lunches are seriously some of my best creations, and I don’t want you to miss out. Do you have any quick and easy meals that are your favorite? Or perhaps a tasty salsa recipe? If so, please share in the comments section below. And as always, if you enjoyed this post and would like more recipes like this, please join me on Facebook, Twitter, Instagram and Pinterest.



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One Comment

  1. Your lavash chip recipe was insanely simple. Thank you so much for posting. I brushed with olive oil and sprinkled seasoned salt before baking. DELICIOUS!!!!! Thanks for all the yummy recipes. Love your site!

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