Salsa Hummus Food
SALSA HUMMUS
I love roasted red pepper hummus, and black olive hummus. This little experiment turned out great and was quick and easy to make. I have made it several times and have substituted black beans and it was very tasty. Enjoy.
Provided by SK H
Categories Salsas
Time 10m
Number Of Ingredients 9
Steps:
- 1. Throw everything in the food processor and pulse until the ingredients are combined. Then refrigerate until use.
- 2. You can serve this with crackers, pita chips, corn chips, or any thing you can think of.
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- Cooking canned chickpeas is my favorite hack for ULTRA creamy hummus! Drain and rinse your beans then add to a medium saucepan with 1/2 tsp baking soda. Pour in water until water line is about 1-2 inches above the chickpeas and set to boil on high. Boil for 20 minutes, tossing in 2 cloves of garlic in with it after 10 minutes.
- While the chickpeas boil, start your salsa. Slice the stems off the peppers and cut in half lengthwise. Scoop out the seeds/membrane with a spoon or gloved fingers if needed. Cut peppers into strips and finely mince. Place in a small bowl with remaining ingredients (and any jalapeño seeds you want to add back in for extra heat) and allow to marinate.
- Pour chickpeas and garlic into a fine mesh strainer and drain. You can remove any skins that may have popped off if you'd like but it's totally optional!
- In a trusty food processor or high-powered blender, add chickpeas, lemon juice, sea salt, cayenne, cumin, and olive oil. Blend well.
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Hummus , also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
Popular in Middle Eastern cuisine, it is usually eaten as a dip, with pita bread. I…
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Place of origin Middle EastServing temperature Room temperature or warmAlternative names Hommos, houmous
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