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.
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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.
