Hummus Three Ways

2 tsp.

1 tsp.

¼ tsp.

ground cumin (optional)

1 tbsp.

chopped parsley

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

Avocado Hummus

1 can
(15.5 oz.)

GOYA® Chick Peas , drained and rinsed

ripe avocado, halved, pitted and peeled

¼ cup

¼ cup

3 tbsp.

tahini paste

2 tsp.

½ tsp.

GOYA® Crushed Red Peppers

2 tbsp.

finely chopped fresh cilantro

¼ tsp.

Garnish (optional):

Fresh mint Pomegranate seeds Chopped roasted red peppers Fresh basil leaves Lemon zest

Smoky Hummus

1 can
(15.5 oz.)

GOYA® Chick Peas ,drained and rinsed

¼ cup

3 tbsp.

tahini paste

3 tbsp.

GOYA® Lime Juice

chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , finely chopped (1 tbsp. adobo sauce reserved)

1 tbsp.

½ tsp.

½ tsp.

GOYA® Ground Cumin

2 tbsp.

fresh parsley leaves

¼ tsp.

Garnish (optional):

Chopped tomatoes Fresh cilantro Toasted sesame seeds Lime zest Pine nuts Sun-dried tomatoes

Directions

Kitchen View

Traditional Hummus

Step 1

In a food processor or blender, combine chick peas, oil, tahini, lemon juice, garlic, 3 tbsp. water, paprika and cumin, if desired. Puree until the mixture is a smooth and creamy, about 1 minute. Stir in parsley. Season with Adobo.

Avocado Hummus

Step 2

Reserve 2 tbsp. chickpeas; set aside.

Step 3

In food processor or blender, mix together remaining chickpeas, avocado, lemon juice, 3 tbsp. oil, tahini, 2 tbsp. water, garlic, and Adobo seasoning until smooth and creamy.

Step 4

Transfer to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Garnish with reserved chickpeas, cilantro and crushed red peppers.

Step 5

Garnish (if using): Scatter mint and pomegranate seeds over top, or scatter red peppers over top, or scatter basil over top and sprinkle with lemon zest.

Smoky Hummus

Step 6

Reserve 2 tbsp. chickpeas; set aside.

Step 7

In food processor or blender, mix together remaining chickpeas, 3 tbsp. oil, tahini, lime juice, chopped chipotle, chipotle adobo sauce, 3 tbsp. water, garlic, Adobo seasoning and cumin until smooth and creamy.

Step 8

Transfer hummus to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Sprinkle with parsley and paprika.

Step 9

Garnish (if using): Scatter tomatoes and cilantro over top, or sprinkle with toasted sesame seeds, cilantro and grated lime zest, or sprinkle with pine nuts and arrange sun-dried tomatoes over top. Note: Use any leftover dip in sandwiches, tacos or burritos.

Products in this Recipe

Chick Peas

Extra Virgin Olive Oil

Lemon Juice

Minced Garlic

Paprika

Adobo All-Purpose Seasoning with Pepper

Crushed Red Peppers

Lime Juice

Chipotle Peppers in Adobo Sauce

Ground Cumin

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Recipe Tags

Appetizer

Vegan

Beans

No-Cook

Hummus Three Ways

Prep Time: 15m

Total time: 15m

Yields: 6 Servings

Ingredients

Traditional Hummus

1 can (15.5 oz.)

GOYA® Chick Peas , drained and rinsed

3 tbsp.

GOYA® GOYA® Extra Virgin Olive Oil

3 tbsp.

tahini paste

3 tbsp.

2 tsp.

1 tsp.

¼ tsp.

ground cumin (optional)

1 tbsp.

chopped parsley

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

Avocado Hummus

1 can (15.5 oz.)

GOYA® Chick Peas , drained and rinsed

ripe avocado, halved, pitted and peeled

¼ cup

¼ cup

3 tbsp.

tahini paste

2 tsp.

½ tsp.

GOYA® Crushed Red Peppers

2 tbsp.

finely chopped fresh cilantro

¼ tsp.

Garnish (optional):

Fresh mint Pomegranate seeds Chopped roasted red peppers Fresh basil leaves Lemon zest

Smoky Hummus

1 can (15.5 oz.)

GOYA® Chick Peas ,drained and rinsed

¼ cup

3 tbsp.

tahini paste

3 tbsp.

GOYA® Lime Juice

chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , finely chopped (1 tbsp. adobo sauce reserved)

1 tbsp.

½ tsp.

½ tsp.

GOYA® Ground Cumin

2 tbsp.

fresh parsley leaves

¼ tsp.

Garnish (optional):

Chopped tomatoes Fresh cilantro Toasted sesame seeds Lime zest Pine nuts Sun-dried tomatoes

Directions

Traditional Hummus

Step 1

Avocado Hummus

Step 2

Reserve 2 tbsp. chickpeas; set aside.

Step 3

In food processor or blender, mix together remaining chickpeas, avocado, lemon juice, 3 tbsp. oil, tahini, 2 tbsp. water, garlic, and Adobo seasoning until smooth and creamy.

Step 4

Transfer to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Garnish with reserved chickpeas, cilantro and crushed red peppers.

Step 5

Garnish (if using): Scatter mint and pomegranate seeds over top, or scatter red peppers over top, or scatter basil over top and sprinkle with lemon zest.

Smoky Hummus

Step 6

Reserve 2 tbsp. chickpeas; set aside.

Step 7

Step 8

Transfer hummus to shallow serving bowl. Scatter reserved chickpeas over top; drizzle with remaining oil. Sprinkle with parsley and paprika.

Step 9

Return

Kitchen View

Hummus Three Ways

Prep Time: 15m

Total time: 15m

Yields: 6 Servings

Ingredients

Traditional Hummus

1 can (15.5 oz.)

GOYA® Chick Peas , drained and rinsed

3 tbsp.

GOYA® GOYA® Extra Virgin Olive Oil

3 tbsp.

tahini paste

3 tbsp.

2 tsp.

1 tsp.

¼ tsp.

ground cumin (optional)

1 tbsp.

chopped parsley

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

Avocado Hummus

1 can (15.5 oz.)

GOYA® Chick Peas , drained and rinsed

ripe avocado, halved, pitted and peeled

¼ cup

¼ cup

3 tbsp.

tahini paste

2 tsp.

½ tsp.

GOYA® Crushed Red Peppers

2 tbsp.

finely chopped fresh cilantro

¼ tsp.

Garnish (optional):

Fresh mint Pomegranate seeds Chopped roasted red peppers Fresh basil leaves Lemon zest

Smoky Hummus

1 can (15.5 oz.)

GOYA® Chick Peas ,drained and rinsed

¼ cup

3 tbsp.

tahini paste

3 tbsp.

GOYA® Lime Juice

chipotle chile from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , finely chopped (1 tbsp. adobo sauce reserved)

1 tbsp.

½ tsp.

½ tsp.

GOYA® Ground Cumin

2 tbsp.

fresh parsley leaves

¼ tsp.