Chick Pea Masa

Chick Pea Masa


enough dough for 14 tamales

Equipment Required

  • food processor


· 2 cups chick peas, dried, organic preferred

· water

· 1⁄2 cup canola oil (olive oil, coconut oil, grape seed oil also work)

· 3⁄4 teaspoon baking powder

· 1⁄2 teaspoon salt


Sprout the check peas. Place them in a bowl and cover with water to a depth about twice the depth of the chick peas. Soak the chick peas for 24 hours. Change the water at least once, about half-way through, more often is fine. Pour the water off of the peas, gently rinse them and drain off the water. Put the chick peas in a smaller container that has a cover. Put the container in a cupboard or in your pantry (a dark place,) partially covered until little tails appear. Rinse the peas at least twice a day to give them clean water and prevent bacterial growth.

Place all of the sprouted peas in the bowl of the food processor. Pulse a few times until there are no whole peas. Then run the processor until the mixture is a paste.

Add the oil. Process until the oil is throughly incorporated into the dough and it starts sticking to itself.

Add the salt and baking powder. Pulse a few times until it is completely mixed in.

Turn the mixture out into a bowl and store, covered, until you’re ready to use it. It will keep in the refrigerator over night.


Add helpful notes here