Homemade Garlic Hummus & Almond Flour Tortilla Chips

I found a great recipe online for almond flour pie crust, which can also be used as chips. So I made the chips yesterday and am absolutely delighted! They are going to be a new favourite at home. We enjoyed them last night as a side to our melon and avocado salad. But I was thinking they would pair nicely with some hummus. Therefore, I put some garbanzo beans to soak overnight, and made some garlic hummus today to serve with lunch.

The almond flour chips are a slightly altered version of Health Home Happy’s Almond Flour Quiche Crust.

ALMOND FLOUR CHIPS (OR PIE/QUICHE CRUST)

Ingredients:

  • 2 cups ground almonds
  • 2 tablespoons olive oil
  • 1 whole egg
  • 1 teaspoon ground rosemary
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon sea salt (I wouldn’t substitute for fine salt, as it’s nice to have the pieces of salt as part of the texture)

Process:

Using a fork, mix all ingredients. When the dough starts to form, use your hands to knead into a ball. Knead until all ingredients are well blended and you have a “pie dough” consistency (knead for about 3 minutes). (I initially divided the dough into two balls, but later formed one large one again.)

Roll out onto a sheet of parchment with a rolling-pin. If the dough sticks to the pin, press the rest of the dough out with your hands to a achieve a thin layer.* I rolled mine out to about 2mm thick, but would suggest making it slightly thinner. With a sharp knife, cut lines through the dough, forming squares or triangles. (*I didn’t want to use any flour or ground almonds to dry up the pin, not knowing if this would stick to the dough and not achieve the desired texture. In hindsight, it’s probably okay to do so. But I also found it rather easy to continue spreading and flattening out the dough with my hands.)

Place the dough and parchment paper onto a cookie sheet and bake at 180C (about 350F) for 7-10 minutes (I baked mine for 9).

HOMEMADE GARLIC HUMMUS

Ingredients:

  • 3 cups of dry garbanzo beans, soaked overnight
  • juice of 1-2 lemons
  • 4 cloves of garlic
  • 2 teaspoons ground cumin
  • sea salt, to taste
  • 4-5 tablespoons olive oil
  • 2 tablespoons water
  • pimenton or paprika to sprinkle on top

Process:

Cook the garbanzo beans until tender, in plenty of water. Drain and allow to cool to room temperature.

Combine all ingredients, except the pimenton/paprika in a blender and process until a creamy puree is formed. Add more olive oil and/or water, if the mixture is too thick. Pour  onto a serving plate, and drizzle with extra olive oil and some pimenton.  Serve with Almond Flour Tortilla Chips or your favourite pita bread.

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7 Comments

  1. Cooked up easy enough. They turned out more like crackers than chips but they taste good. Maybe if I could have rolled them thinner or something? 🙂 Eating them with guacamole! Thanks for the recipe!

    1. Hi Cam, thank you for taking the time to stop by and comment. They are more like crackers, than the normal tortilla “chips”. I guess I misnamed them. I’m happy you liked the recipe and enjoyed the “crackers”! (rolling them out thinner may work, if you leave them on the same parchment on which you roll them, and then bake at a lower temperature and a bit longer time?)

  2. Im in the midst of my “Whole 30” and want something crunchy to go with my guacamole and baba ganush. Thanks so very much for sharing and I am pulling out all of my ingredients to make these tomorrow!
    Kim

    1. Hi Kim! Thank you for checking out the site. Please let me know what you think of the crackers!

    1. Hi Veronica,
      I’ve not tried making them into soft tortillas, if that’s what you mean. But maybe if you add a liquid, it could work.
      Please let me know if you experiment!
      Debra xx

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