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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 73 Calories

Ingredients

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped shallots
• 2 teaspoons GOYA® Minced Garlic
• 1 (15.5 ounce) can GOYA® Low Sodium Chick Peas, drained and rinsed
• 1 teaspoon GOYA® Extra Virgin Olive Oil
• 3 tablespoons GOYA® Extra Virgin Olive Oil
• 3 tablespoons GOYA® Lemon Juice
• 3 tablespoons tahini (sesame seed paste)
• 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
• ½ teaspoon GOYA® Hot Sauce
• GOYA® Snack Crackers, for serving

Recipe Instructions

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. This should make approximately two cups of salsa.

Step 3

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.