Oatmeal tortilla with hummus




45 mins


8-10 Servings



  • 2 1/4 cup Morama Oat Flour
  • 3/4 tsp salt
  • 3/4 cup hot water
  • cooking oil


  • 1 1/2 cup cooked chickpeas, or 1 15-ounce can of chickpeas, rinsed and drained
  • 1/2 jalapeño, seeded
  • 1/4 cup water
  • 2 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp minced garlic, about 1 clove
  • 1/2 tsp salt
  • A pinch of ground red cayenne pepper (optional)


  • In a large bowl, combine oat flour and salt. Slowly add hot water while stirring.
  • On a surface sprinkled with flour, knead the dough until it is smooth and does not fall apart. Add more water or flour, if necessary.
  • Return the dough to the bowl and let it rest for 15 minutes.
  • Meanwhile, make the hummus. In a food processor, add all the ingredients for hummus and blend until smooth, adding more water if you want the consistency slightly less thick. Adjust the condiments to your liking.
  • Remove dough from 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 ball of dough until it is thin enough, but make sure you can still pick up the tortillas.
  • In a skillet, heat a teaspoon of oil over medium heat. Place tortilla in the center and cook for about 1 minute on each side or until crisp. These tortillas are not the kind you roll, so they won't be flexible.
  • To make tortilla chips, preheat the oven to 350 ° F (175 ° C). Cut cooked tortillas into chunks, place them on a baking sheet and sprinkle a little oil on top of them, along with salt or other seasonings.
  • Bake for 15-18 minutes, until crisp and golden around the edges.
  • Serve the tortillas with hummus, sauteed vegetables, avocado, bell pepper, and a little lime.