Hemp tortillas with toasted pumpkin seed salsa

Tortillas (makes 6)

¾ cup corn masa flour

¼ cup hemp protein powder* ¼ tsp salt

½ cup warm water + 2 Tbsp

Roasted pumpkin seeds

2 cups pumpkin seeds

1 Tbsp lime juice (or lemon juice)

½ tsp salt

1 tsp coconut sugar

¼ tsp chilli powder (up to ¾ tsp if you like it hot) ½ tsp tamari (or soy sauce)

Salsa

2 Tbsp olive oil

1 cup onion, very finely chopped

4 cloves garlic, minced

1 tsp dried oregano

½ tsp coriander seed, ground

½ tsp salt

½ tsp ground pepper

1 tsp cider vinegar

2 tsp coconut sugar

2 Tbsp tinned chipotle chilli, minced ½ teaspoon chilli powder (I used kashmiri) 1 cup finely chopped, small, sweet tomatoes ⅔ cup roasted pumpkin seeds from above

1 2

For the tortillas, put masa flour, hemp seed powder and salt in a bowl with warm water. Use hands to mix thoroughly, adding a touch more water if needed to form into a smooth and pliable clump. Divide into golf ball-sized pieces and roll to form balls. Get a heavy pan medium hot. Use a tortilla press if available, or lay a sheet of baking 3 4 5 6 7 paper on a smooth bench, place a ball in the middle and cover with another piece of baking paper, then roll out to about 3mm thick. Lift off the bench, peel baking paper from one side, tip on your hand then peel back the other side.

Using a quick motion, flop the tortilla into the pan. Don’t touch it for a minute — give it time to firm up. Cook until edges start to lift then flip over, browning lightly on both sides for soft tortillas. Cook little longer on each side for crunchy. Repeat for the other five tortillas.

To roast pumpkin seeds, place in a heavy tray in oven set to 170C for about 20 minutes until lightly browned and smelling good, tossing once or twice as they cook. Mix remaining ingredients and pour over roasted seeds when they come out of the oven, mixing to coat evenly. Bake for another 5-10 minutes until all liquid is absorbed and seeds are crunchy again. For the salsa, heat the olive oil in a small pan then add the onion and garlic. Turn heat down and cook gently for a few minutes until onion is translucent and sweet. Add everything else except pumpkin seeds and cook one more minute then remove from heat and mash gently. Crush roasted pumpkin seeds in a mortar and pestle until they’re a mix of partly broken and finely ground. The aim is to leave enough of the seeds showing so you can see what they are in the salsa, while having some fine enough to soak up the tomato juices.

Serve the salsa with tortillas for dipping.