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. You can also try our deliciously creamy, low in sodium GOYA® Organic Chick Peas with sea salt. 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
15m
Prep Time:10m
Yields:8 Servings
Ingredients
For the Hummus:
1 can
3 tbsp.
3 tbsp.
3 tbsp.
tahini (sesame seed paste)
2 tsp.
1 tsp.
½ tsp.
For the Olive Salsa:
¾ cup
2 tbsp.
2
medium ripe tomatoes, seeded and chopped
1 tbsp.
shallots, chopped
2 tbsp.
fresh parsley, chopped
½ tsp.
Directions
Step 1
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.
Step 2
In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce, if desired. This should make approximately two cups of salsa.
Step 3
Spoon hummus into serving dish, smoothing it and creating a hollow in the center for the salsa. Spoon salsa into hollow. (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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Homemade Hummus with Olive Salsa
Prep Time 10m
Total time 15m
Yields: 8 Servings
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. You can also try our deliciously creamy, low in sodium GOYA® Organic Chick Peas with sea salt. 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.
Ingredients
For the Hummus:
1 can
3 tbsp.
3 tbsp.
3 tbsp.
tahini (sesame seed paste)
2 tsp.
1 tsp.
½ tsp.
For the Olive Salsa:
¾ cup
2 tbsp.
2
medium ripe tomatoes, seeded and chopped
1 tbsp.
shallots, chopped
2 tbsp.
fresh parsley, chopped
½ tsp.
Directions
Step 1
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.
Step 2
In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce, if desired. This should make approximately two cups of salsa.
Step 3
Spoon hummus into serving dish, smoothing it and creating a hollow in the center for the salsa. Spoon salsa into hollow. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.
