Spicy Sweet Potato: Toasted Hummus Pockets

After enjoying Black Bean Masa Cakes, I was excited to try using the super simple masa dough in a different recipe. For Toasted Hummus Pockets, I filled the masa dough with tasty hummus, then baked the “pockets” until golden. The finished Hummus Pockets are absolutely delightful with a perfectly crisp crust and a warm, creamy center. A dollop of parsley-yogurt sauce on top and you have one magnificent dish! The instructions might look a little complicated but once you finish the first pocket, you will realize just how simple it really is.

Toasted Hummus Pockets
Gluten Free
Serves One
Click Here for Printable Recipe

Ingredients:
Hummus Pockets--
1/2 cup masa harina (you can find this in the hispanic section of most supermarkets or online; check for gluten- I used Maseca brand)
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 water
1/4 cup hummus*
Parsley Yogurt Sauce--
2 tablespoons nonfat Greek yogurt
1/2 teaspoon lemon juice
1 tablespoon fresh parsley leaves, chopped
Salt

1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.

2. Add masa harina, salt, cumin, and paprika, to a small mixing bowl. Pour in water then stir until a dough begins to form and mixture starts to form a ball around spoon. Wet hands slightly, then pick up dough and mix with your hands until you can form a smooth, pliable ball of dough (If dough doesn’t seem to come together, you may need to add a touch of water (if too crumbly) or masa harina (if too sticky).

3. Using a measuring cup or tablespoon, measure out two tablespoons (1/8 cup) of dough. Repeat four times more so you have 5 separate sections of dough. There will be a little bit of of extra dough- save this to fix any holes later in the process.

5. Pick up one section of dough and split in half. Roll each half into a small ball, then flatten into a thin disc.

6. Gently pick up one of the discs and place in the palm of your hand. Add about two teaspoons of hummus to disc, leaving a narrow border around the edge. Top with second disc, then carefully pinch edges together with your fingers to enclose filling. Place pocket on prepared baking sheet.

7. Repeat steps #5 and #6 with remaining dough so you end up with five filled hummus pockets (If you accidentally tear dough or need to fill in a spot, use the extra dough you set aside.)

8. Use a fork to gently crimp edges of each hummus pocket.

9. Spray tops of hummus pockets lightly with nonstick spray then transfer baking sheet to oven. Bake for 10 minutes, then from oven and carefully flip pockets. Return baking sheet to oven and continue to bake 9-10 minutes more or until slightly golden, and crisp on both sides.