Guajillo Hummus & Chickpea Crisps

Directions

1. Bring a small pot of water to a boil. Add guajillo chiles and shut off the heat. Let chillies steep in water for 10 minutes or until they have softened.
   

2. In a blender combine drained guajillos, drained chickpeas, garlic clove, lemon juice, tahini, salt, and pepper. Blend until smooth. ⁠
   

3. Heat a skillet over medium-high heat. Mix all seasoning oil ingredients together and brush on both sides of each tortilla. Cut tortillas into fourths and cook for 3-4 minutes on each side until crisp. ⁠
   

4. Serve chickpea crisps with guajillo hummus. ⁠