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1. Holly says

   May 8, 2010 at 1:02 am

   Hummus… I have a recipe sitting right here that I pulled from this month’s Real Simple magazine… been wanting to try it…

   1 15-ounce can chickpeas, rinsed
   1 clove garlic
   1/4 cup olive oil, plus more for serving
   2 tablespoons fresh lemon juice
   2 tablespoons tahini (sesame seed paste optional)
   1 teaspoon ground cumin
   Kosher salt
   1/4 teaspoon paprika

   In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and 3/4 teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

   Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

2. kristy says

   May 9, 2010 at 4:23 pm

   Thanks for the tortilla recipe! I have been making my own for months now, but have been wanting to get away from the shortening…so thanks for the coconut oil idea! I’m actually looking to purchase a tortilla press so I don’t have to roll them out anymore. Isn’t it wonderful feeding our families foods that we have made instead of from a package or a can?

   • Diana Rios says

     February 3, 2012 at 7:08 am

     FYI the tortilla press if for corn tortillas. It does not work well on flour tortillas. You have to roll them. It is best to make the dough let it rest for 15 minutes them divide the dough into pieces kneading each piece with your hands then allow them to rest another 15 minutes. They will be much easier to roll.

     • Rachel @ Surviving The Stores says

       February 6, 2012 at 9:45 am

       Thanks so much for the tip! Yeah, they keep sticking to my rolling pin and it still works, I would just like something that makes them a little faster than I’m able to do by hand.

3. Carol says

   August 12, 2010 at 11:07 am

   Thanks for hosting the swap. I am submitting Eggplant Parmesan Casserole – my new spin on an old favorite.

4. Susan Cates says

   January 19, 2011 at 4:12 pm

   Have you ever tried this with alternate flours? Like spelt maybe?

   • Surviving The Stores says

     January 19, 2011 at 4:44 pm

     We have about 300 pounds of wheatberries in our garage so… no. 🙂 But I would think that it would work the same? Maybe? LOL, let us know how it goes!

5. janna says

   January 19, 2011 at 4:59 pm

   I am trying this with spelt right now. I still used the 1 c white flour. It’s a VERY soft dough but I am hoping it will still work out as my tortilla press (electric) needs a wet dough. I will let you know! Thanks for posting the recipe!

   ~Janna

   • janna says

     January 19, 2011 at 7:00 pm

     These were so good! I used 4 cups of spelt and 1 c of white flour. My Villaware Tortilla Press liked them very much, but in hindsight, I’d probably reduce the coconut oil a smidge. Great recipe! It made 35 for me.

     ~Janna

6. Katina says

   March 5, 2011 at 1:27 pm

   What is the benefit of using coconut oil? I’ve heard coconut oil is not absorbed by the body if you use it as a moisturizer so does that mean it is also not absorbed by your intestines if used in food?
   thanks-

7. Laurie says

   May 24, 2011 at 6:10 am

   Great recipe, we use coconut oil all the time and it is so good for you! Can u freeze these?

8. Kirsten says

   September 16, 2011 at 2:54 am

   What is the best way to store these? Especially if I wanted to freeze some?

9. Lauren says

   January 2, 2012 at 1:15 pm

   Here’s a yummy Falafel recipe that my family loved!! Even my picky 5 year old ate this like it was going out of style. I served the falafel in pita I purchased from the market. But next time I’m going to make your homemade tortilla recipe with the falafel! It’s the same ingredients as hummus, but it’s fried. I used cococnut oil instead of olive oil.

   Falafel & Cucumber Sauce

   Prep Time: 15 minutes
   Cook Time: 1 hour, 45 minutes
   Total Time: 1 hour, 60 minutes
   Ingredients:
   1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
   1 large onion, chopped
   2 cloves of garlic, chopped
   3 tablespoons of fresh parsley, chopped
   1 teaspoon coriander
   1 teaspoon cumin
   2 tablespoons flour
   Salt
   Pepper
   Oil for frying
   Preparation:
   Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

   Drain chickpeas, and place in pan with fresh water, and bring to a boil.

   Allow to boil for 5 minutes, then let simmer on low for about an hour.

   Drain and allow to cool for 15 minutes.

   Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

   Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

   Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

   Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

   Serve hot.

   Cucumber Sauce
   1 (6 ounce) container plain yogurt
   1/2 cucumber – peeled, seeded, and finely chopped
   1 teaspoon dried dill weed
   salt and pepper to taste
   1 tablespoon mayonnaise