Salsa Hummus Recipes

HOMEMADE HUMMUS WITH OLIVE SALSA

Homemade Hummus with Olive Salsa image

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.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 15m

Yield 8

Number Of Ingredients 16

Ingredients

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
½ teaspoon GOYA® Paprika
1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
¾ 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
½ teaspoon GOYA® Hot Sauce
1 teaspoon GOYA® Extra Virgin Olive Oil
GOYA® Snack Crackers, for serving

Steps:

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.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 7.7 g, Fat 4.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 41.2 mg, Sugar 0.9 g

HUMMUS

Hummus image

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7

Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Steps:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

SALSA HUMMUS

Salsa Hummus image

I love roasted red pepper hummus, and black olive hummus. This little experiment turned out great and was quick and easy to make. I have made it several times and have substituted black beans and it was very tasty. Enjoy.

Provided by SK H

Categories Salsas

Time 10m

Number Of Ingredients 9

Ingredients

1 can(s) garbanzo beans
3/4 c salsa (any heat you desire
dash of cummin
2 clove garlic
handful of green olives with pimentos
2 Tbsp minced onion
1/2 c olive oil
1 Tbsp tahini
1 leaf of cilantro

Steps:

1. Throw everything in the food processor and pulse until the ingredients are combined. Then refrigerate until use.
2. You can serve this with crackers, pita chips, corn chips, or any thing you can think of.

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