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
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.