Homemade Hummus with Olive Salsa

For homemade hummus that is creamy, flavorful and quick to make, start with a can of GOYA® Low Sodium Chick Peas! Our premium, nutty-tasting[ chickpeas cook up perfectly tender in the can and are lower in sodium than the original. Simply blend the chickpeas with olive oil, lemon juice and a handful of other pantry ingredients, then spread on a party platter and top with a quick olive salsa for a crowd-pleasing dip with the silkiest texture and true Mediterranean pizzazz.]

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
8 servings

Ingredients
  • For the Hummus:
  • 1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed
  • 3 tbsp. GOYA® Extra Virgin Olive Oil
  • 3 tbsp. GOYA® Lemon Juice
  • 3 tbsp. tahini (sesame seed paste)
  • 2 tsp. GOYA® Minced Garlic
  • 1 tsp. GOYA® Ground Cumin
  • 1/2 tsp. GOYA® Paprika
  • 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • For the Olive Salsa:
  • 3/4 cup GOYA® Pitted Manzanilla Spanish Olives, sliced
  • 2 tbsp. GOYA® Capers
  • 2 medium ripe tomatoes, seeded and chopped
  • 1 tbsp. shallots, chopped
  • 2 tbsp. fresh parsley, chopped
  • 1/2 tsp. GOYA® Hot Sauce
  • GOYA® Extra Virgin Olive Oil, optional
  • GOYA® Snack Crackers, for serving
Directions
  • 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.


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