- Hummus:
- 1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
- 3 tablespoons GOYA® Extra Virgin Olive Oil
- 3 tablespoons GOYA® Lemon Juice
- 3 tablespoons tahini (sesame seed paste)
- 2 teaspoons GOYA® Minced Garlic
- 1 teaspoon GOYA® Ground Cumin
- 1/2 teaspoon GOYA® Paprika
- 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
- Olive Salsa:
- 3/4 cup GOYA® Pitted Manzanilla Spanish Olives, sliced
- 2 tablespoons Goya Capers
- 2 medium ripe tomatoes, seeded and chopped
- 1 tablespoon chopped shallots
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon GOYA® Hot Sauce
- GOYA® Extra Virgin Olive Oil (optional)
- GOYA® Snack Crackers, for serving
- In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute.
- In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
- Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.
05/04/2018
recipepes.com
Homemade Hummus with Olive Salsa, recipe
PT15M
PT1H
5
455 calories
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