Oops, I made more hummus. Instead of buying tortilla chips, I also made those too. Yes, I made tortilla chips. Don't underestimate my creativity. Disclaimer: This is going to be a straight to the point post. I need to write a unit plan and do a bunch more crap...... ugh.
Kidney Bean Hummus:
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
2 cloves garlic
2 tbsp olive oil
1/2 tsp chili powder
dash cayenne powder
In a blender, food processor or magic bullet, add all ingredients. Blend until smooth. Boom. Hummus. Without the tahini.
Almond and Flax Tortilla Chips:
1 cup almond flour
1 tbsp ground flaxseed
3 tbsp water
1/2 tsp chili powder, onion powder and garlic powder
Preheat oven to 325 degrees. Grease a baking sheet and set aside. In a small bowl, combine flaxseed and water. Stir and let sit for 10 minutes. Instead of using a flax egg, as this is called, you can use 1 egg white. I just like the nuttiness of the flaxseed. Once the flax is sticky, combine with almond meal and seasonings in a mixing bowl. Mix together and form into a ball. Use two pieces of parchment paper and place the ball onto a flat surface between the 2 sheets. Roll until even: thin and flat. Cut little triangles out of the dough. Reform the ball and keep cutting until all of the dough is used.
Place evenly on the baking sheet, sprinkle with a little salt, and cook for 10-12 minutes. These should be crispy. I love the flavor of these chips!