This hummus tastes much better than the store bought stuff and is very simple to make. It’s as simple as adding a bunch of ingredients in the blender and blending it up! I even made tahini at home but if you want you can use a packaged version.
I love to make stuff from scratch because then I know what went inside my food and it’s free of preservatives that disrupt the human body. The fact that I can add my love to the food that I make is what encourages me to make food at home using whole foods.
Creating delicacies in the kitchen is a big stress buster for me and I feel like a little scientist working in the kitchen. Cooking is just like chemistry, the adding of just a few drops of anything can make or break a dish and the temperatures being used need to be perfect.
These tortilla chips were inspired from a YouTube video that I watched ages ago in which the chef used store bought white-flour tortillas and baked them. I took it a step further and made it super healthy. I didn’t just bake the tortillas, I made them from scratch. I put multi-grain flour in it which contains soy flour, millet, wheat flour, oats and lentil flour. You can just use whole wheat flour or be a scientist like me and experiment with the flours you have at hand.
The recipe for the hummus was taken from here. But I even made tahini from scratch because, well, I love changing the state of whole food materials and creating stuff. So I made tahini, added the sun dried tomatoes and blended everything up, and the result was fabulous.
Hummus is basically the best kind of food item available to us and there can be so many variations of it. Add avocado and make a beautiful green hummus, add red hot chili peppers and make a chili hummus. I added sun dried tomatoes because I love the sweetness and the subtle tomato flavor in them.
Homemade Tortilla Chips with Sun-Dried Tomato Hummus
|Prep time||Cook time||Total time|
|20 mins||35 mins||55 mins|
Homemade Tortilla Chips with Sun-Dried Tomato Hummus. Tortilla chips made from scratch with multi-grain flour and cornmeal with sun-dried tomato hummus made from scratch which tastes much better than the store bought stuff.
- 1 Cup Multi-grain Flour
- 3/4 Cup Cornmeal
- 1/4 tsp Baking Powder
- 2 tbsp Olive Oil
- 1/2 cup Water
- 1/2 tsp Salt
- For Seasoning
- 2 tbsp Olive Oil
- 1/2 Lemon
- 1/2 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Dry Mango Powder
- 1/2 tsp Black Salt
- 1/2 tsp Cinnamon
- 1/3 cup Sesame Seeds
- 1 tsp Sesame Oil
- 1/2 cup Sun Dried Tomatoes
- 3 tbsp water
- 3 large Cloves Garlic
- 2 cups Cooked Chickpeas
- 1 Lemon
- 4 tbsp Extra Virgin Olive Oil
- Salt, to taste
- Pepper, to taste
- Garlic Chives (to garnish)
- For Chips
- For Hummus
- Knead a dough with the first set of ingredients.
- Make into 10 equal balls and roll out the tortillas(rotis).
- Half cook on pan and keep aside.
- Make a mixture with olive oil and lemon and put on tortillas with a brush.
- Cut each tortilla into 8 equal triangular pieces.
- Bake in a preheated oven at 176°C (347°F) for 30-35 minutes till crisp (don’t let them brown too much).
- For the hummus, toast the sesame seeds in a pan for 4-5 minutes stirring continously till golden and aromatic.
- Blend the sesame seeds until thick paste forms, 6-7 minutes and add the 1 tsp sesame oil and blend till smooth. Your tahini is ready!
- In another blender add the sun dried tomatoes with water and blend till a paste forms.
- Add all the other ingredients and blend until smooth.
- Top with olive oil and garlic chives and serve with tortilla chips or crisp veggies!