Hummus with Dennis' Black Bean and Corn Gourmet Salsa
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dennisgourmet.com.
Cooking tools:
- Food processor
- Offset spatula
- Chef's knife
- Serving platter
- Measuring spoon
- Spoon
- Mixing bowl
- Colander
Ingredients
- 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
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