Ancient Crunch
Snack
Silky, savory, and packed with deep, caramelized flavor, this Roasted Garlic Hummus is a major upgrade to your snacking routine. Finished with fresh parsley and a drizzle of olive oil, it’s a crowd-pleasing dip that’s as simple as it is impressive. Serve it with the salty crunch of MASA Blue or the smoky heat of MASA Cobanero for the ultimate chip-and-dip duo.
2 garlic heads
15 oz can chickpeas, rinsed and drained
½ lemon, juice only (about 3-4 tbsp)
2 tbsp tahini
Salt, to taste
3 ice cubes
Parsley, chopped, for topping
Extra-virgin olive oil, for topping
1-2 Bags of MASA Chips (Blue Corn and Cobanero are both delicious options)
Preheat your oven to 400°F.
Prep the garlic. Cut about ½ inch off the top of each garlic head to expose the cloves. Place each head on a square of aluminum foil, drizzle with olive oil, and wrap tightly.
Place on a baking sheet and bake for 45–55 minutes until soft and golden. Set aside to cool.
Add the rinsed chickpeas to a food processor along with the tahini, lemon juice, and the roasted garlic (simply squeeze the cloves out of the skins).
Add 1–2 pinches of salt and the ice cubes. The ice helps aerate the mixture for an ultra-smooth finish.
Pulse and pause to scrape the sides. Continue to pulse until smooth and creamy. Add additional salt if needed.
Transfer to a bowl, top with a drizzle of olive oil and fresh parsley, and enjoy with your favorite MASA Chips.
This vibrant avocado dip combines bright lemon juice, sweet tomatoes, and salty feta cheese, served with crispy MASA Chips for the ultimate chunky scoop.
Read more
Juicy seasoned beef smashed on a tortilla, melted cheese, and a crunchy layer of spicy MASA Chips.
Read more
This light and fluffy egg frittata is baked with savory feta and cherry tomatoes, then topped with crushed beef tallow MASA Cobanero for a unique, salty crunch.
Read more
This loaded Mexican Fiesta Platter features crunchy MASA Cobanero topped with seasoned ground beef, warm rice, melted cheese, and fresh garden toppings.
Read more
