- 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.