1 1/2 cups cooked chickpeas, or 1 15-ounce can chickpeas, rinsed and drained
1/2 jalapeno, seeds removed
1/4 cup water
2 tablespoons tahini
1 tablespoon olive oil
3 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon minced garlic, about 1 clove
1/2 teaspoon salt, plus more to taste
Pinch of ground cayenne red pepper (optional)
In a large bowl, mix oat flour and salt. Slowly add hot water while stirring.
On a floured surface, knead the dough until smooth and not crumbly. Add more water or flour, if necessary.
Place the dough back in the bowl and let sit for 15 minutes.
Meanwhile, prepare the hummus. In a food processor or blender, add all ingredients for hummus. Blend until smooth, adding more water for a thinner dip. Adjust spices as needed.
Take the dough out of the bowl and divide into 6 to 8 equal pieces (depending on how big you want your tortillas). Roll each piece of dough into a ball and flatten with your hand. On a floured surface, roll out each dough ball until it is thin enough, but make sure you can still pick up the tortillas.
In a skillet over medium heat, warm about a teaspoon of oil. Place a tortilla in the skillet; cook for about 1 minute on each side, or until crispy. These tortillas are not the kind you roll up, so they will not be pliable. Repeat cooking instructions for each tortilla.
To make tortilla chips, preheat the oven to 350°F (175°C). Cut the cooked tortillas into wedges, place on a baking sheet, and brush with oil. Sprinkle salt or other seasonings.
Bake for 15-18 minutes, until crispy and golden on the edges.
Serve the tortillas with hummus, sautéed vegetables, avocado, and a squeeze of lime. Enjoy the tortilla chips with hummus or guacamole–or both!
Storage: Store the tortillas in an airtight bag or container in the fridge. Store the tortilla chips in an airtight bag or container at room temperature for up to 3 days. Store the hummus in an airtight container in the fridge.