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Salsa Verde Hummus
Tomatillo-jalapeño salsa kicks up smoky Southwest flavor in this creamy blend of seasoned Taco Fiesta™ Black Beans and Garbanzos for hearty dipping and just the right amount of heat.
- Prep Time
30 Mins
- Serves
2 cups
INGREDIENTS
Hummus (Yields 2 cup)
- 1.5 cups Bush's® Best® Taco Fiesta™ Black Beans, Drained
- 0.75 cup Bush's Best® Garbanzo Beans, Drained, Rinsed
- 1 Tbsp Lemon Juice
- 1 Tbsp Tahini Paste
- 0.5 tsp Kosher Salt
- 0.25 cup Tomatillo-Jalapeño Salsa
Garnish
- 0.25 cups Tomatillo-Jalapeño Salsa
Dippers
- 2 oz. Yellow Corn Tortilla Chips
- 4 oz. Baby Carrots
- 4 oz. Celery Sticks
INGREDIENTS
Hummus (Yields 2 cup)
- 1.5 cups Bush's® Best® Taco Fiesta™ Black Beans, Drained
- 0.75 cup Bush's Best® Garbanzo Beans, Drained, Rinsed
- 1 Tbsp Lemon Juice
- 1 Tbsp Tahini Paste
- 0.5 tsp Kosher Salt
- 0.25 cup Tomatillo-Jalapeño Salsa
Garnish
- 0.25 cups Tomatillo-Jalapeño Salsa
Dippers
- 2 oz. Yellow Corn Tortilla Chips
- 4 oz. Baby Carrots
- 4 oz. Celery Sticks
DIRECTIONS
- HUMMUS: Combine all ingredients except olive oil in the base a food processor. For larger yield recipe, divide ingredients into batches.
- Using the high-speed setting, slowly stream in olive oil. Blend for 1 minute.
- Stop to scrape the sides of the blender with a rubber spatula. Blend for another minute or until hummus is smooth and creamy.
- Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- PRESENTATION: For one platter, spread 1.5 cups of Salsa Verde Hummus onto a shallow dish. Top with ¼ cup jalapeño-tomatillo salsa. Serve with 2 oz. yellow corn tortilla chips, 4 oz. of baby carrots, and 4 oz. celery sticks.
