fbpx

Print Options:

Hummus with Dennis’ Black Bean and Corn Gourmet Salsa

Yields1 Serving

Hummus with Black Bean and Corn Salsa

 ½ tbsp Garlic powder 2 tbsp Olive Oil 1 cup Dennis' Black Bean & Corn Salsa
 31 oz Chickpeas (usually (2) 15.5 oz cans), drained, with liquid reserved
 1 ½ tsp Kosher salt
 ⅓ cup Tahini
 ¼ cup Fresh lemon juice
 ¼ cup Liquid reserved from the chickpeas
 2 tbsp Olive Oil
 ¾ cup Dennis' Black Bean and Corn Gourmet Salsa
1

Remove the skins from the chickpeas. We're not going to lie, this is as tedious as mowing your lawn with scissors but it's mandatory if you want a smooth hummus - trust us on this one...

2

Using a food processor fitted with the steel blade, add all ingredients EXCEPT for Dennis' Black Bean and Corn Gourmet Salsa.

Process on high until smooth. Add the reserved chickpea liquid as necessary, 1 tablespoon at a time, to make the hummus smooth.

3

Season the hummus to taste with salt and pepper (preferably white pepper)

4

Place hummus in a serving dish and with a icing spatula or knife, smooth the top of it evenly.

5

Make a shallow round depression in the center of the hummus and mound Dennis' Black Bean and Corn Gourmet Salsa in it. Make it pretty.

6

Serve chilled or at room temperature with raw veggies, crackers, or pita chips.

Enjoy!