Hummus Tamales

Where the Middle East meets Mexico, you get hummus tamales, and honestly, it’s a combination that just works.

The filling is a thick, protein-rich paste made from cooked chickpeas blended with tahini, garlic, vinegar, soy sauce, and fresh parsley.

Spread it onto your favorite tamale dough, wrap in corn husks, and steam as you would any tamale.

The earthy nuttiness of the tahini and chickpeas pairs surprisingly well with the sweet corn masa, creating something that feels both familiar and completely new.

Chef Tips

• Blend until you get a thick paste, not a smooth dip. It needs body to hold up inside the tamale
• Add water a tablespoon at a time if the mixture is too stiff to spread
• The soy sauce adds umami depth that rounds out the tahini and vinegar
• These freeze beautifully. Make a double batch and steam from frozen when the craving hits

Variations

• Add roasted red peppers to the filling for a smoky sweetness
• Stir in a teaspoon of cumin to bridge the Middle Eastern and Mexican spice profiles
• Top with a drizzle of green salsa or a squeeze of lime after steaming