• 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
  • 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. 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.

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