3 Guajillo Peppers, washed and seeded
1 can Chickpeas, drained and rinsed
1 Small Garlic Clove, grated
½ cup Tahini
3 Lemons, juiced
Salt and pepper to taste
1 package Siete Grain Free Chickpea Tortillas
¼ cup Extra virgin Olive Oil
1 tsp Dried Oregano
½ tsp Chili Powder
½ tsp Sea Salt
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.
In a blender combine drained guajillos, drained chickpeas, garlic clove, lemon juice, tahini, salt, and pepper. Blend until smooth.
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.
Serve chickpea crisps with guajillo hummus.
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April 22, 2022
April 04, 2022
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