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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.
For the Hummus:
GOYA® Organic Chick Peas or GOYA® Low Sodium Chick Peas, drained and rinsed
GOYA® Lemon Juice
tahini (sesame seed paste)
GOYA® Minced Garlic
GOYA® Ground Cumin
For the Olive Salsa:
GOYA® Pitted Manzanilla Spanish Olives, sliced
medium ripe tomatoes, seeded and chopped
fresh parsley, chopped
GOYA® Hot Sauce, optional
GOYA® Snack Crackers, for serving
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, if desired. This should make approximately two cups of salsa.
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.
Came out perfect even with my little mistakes! LOLView All (2)