Ingredients
Tortilla
- 1 cup all purpose flour
- 1 cup corn flour
- ½ tsp baking powder
- Pinch of salt
- ¼ cup shortening
- 1 cup minue 1 tbsp hot water
- 1 tbsp rouku
Beet Hummus
- 1 large beet boiled or roasted until tender
- 1 can chickpeas
- 6 tbsps. olive oil
- 1 tsp cayenne
- 1 tbsp paprika
- 7 cloves of garlic
- 2 tbsp. lime juice
- Salt and pepper to taste
Seasoned Roasted Veggies
- 2 tbsp olive oil
- Salt and pepper to taste
- Vegetables approximately 1 ½ cups rough chop
Instructions
Tortilla Method
- Combine dry ingredients in a bowl.
- Melt shortening
- Add liquid to dry ingredients leaving out about 2tbsp of water until the end.
- Knead dough until combined, if all the water is needed add it in if not it can be discarded
- Rest for 15 minutes
- Portion dough into golf ball sized pieces
- Flatten with a press or roll out as thin as possible and cook in an ungreased pan for approximately 1 minute a side.
Beet Hummus Method
- Separate the chickpeas from the brine (aquafaba), keep it to add some into the hummus
- Add drained chickpeas, beets, garlic, olive oil, spices and a little salt and pepper to a food processor and blend on low until combined.
- Add aquafaba as needed to thin out the hummus to desired consistency
- Taste and adjust salt and pepper as needed.
Seasoned Roasted Veggies Method
- Chop vegetable as desired
- Add to a bowl and throw in olive oil, salt and pepper
- Put into a skillet on high heat and brown on both sides
Video
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