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."
Added to shopping list. Go to shopping list.
Ingredients15 m servings 73
Original recipe yields 8 servings
- 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.
You might also like
Per Serving: 73 calories; 4.1 7.7 2.3 0 41 Full nutrition
ReviewsRead all reviews 3
This is my go-to hummus recipe. I usually make it without the olive mixture. It’s absolutely delicious. And the Gita chickpeas are much better than any other canned chickpeas I’ve used.