I feel like this year has completely flown, it’s already October and I still haven’t launched this blog, so technically i’m talking to myself, I knew I was weird. I definitely thought I would be ready to roll by now, but uni and work has gotten the better of me. Hopefully, I won’t be talking to myself much longer, Im very keen to have this site up and running!!
I thought I should do more of a convenient snack recipe this time, something a little different from usual. This recipe is great because you can make a huge batch of it and snack on it throughout the week. You can take it to school/work/uni with you in a little container.
In this recipe, I have hand made the corn chips myself, they actually taste really good. Feel free to use packet ones if you don’t have time to make them, I just thought this was a much healthier, oil free option. To make the corn chips, you will need masa harina flour. Masa Harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes.
To make masa harina, field corn (or maize) is dried and then treated in a solution of lime and water. This loosens the hulls from the kernels and softens the corn. The soaked maize is then washed, and the wet corn is ground into a dough, called masa. It is this fresh masa, when dried and powdered, that becomes masa harina.
Masa Harina is available from any Mexican store and at some health food stores. Don’t substitute corn meal or regular corn flour, however; they’re produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.
With the hummus, I wanted to make something a little different, so the roasted pumpkin was a nice addition to give it a little twist.
Oh, also thank you to my friend Shae who helped me out with the photos. (She is the one cutting the dough down below)
- For the Hummus:
- 1 Can Chickpeas
- 250g Pumpkin
- 2 Tbs Olive Oil
- 2 Tbs Tahini
- Juice of 2 lemons
- For the Corn Chips:
- 1 C Masa Harina Flour
- ½ Water
- Chop pumpkin and place on a tray with baking paper. Bake in the oven on 180ºC until soft (about 25-30 mins)
- In a blender, combine chickpeas, tahini, oil, lemon and salt and blend until combined. Add the pumpkin and blend again until smooth and combined. Serve in a bowl
- For the corn chips, combine the masa harina flour and water in a bowl. Mix together with your hands until the dough forms the constancy of play-dough. Dust a clean surface with the masa harina flour and roll it out flat with a rolling pin.
- With a knife, cut dough into triangle pieces and lay on a baking tray lined with baking paper. Top with sea salt and make on 120-140ºC until light golden brown and crispy.
- Serve with pumpkin hummus and enjoy!