Homemade Hummus With Olive Salsa - cooking recipe

Ingredients

Hummus:
1 (15.5 ounce) can GOYA(R) Low Sodium Chick Peas, drained and rinsed
3 tablespoons GOYA(R) Extra Virgin Olive Oil
3 tablespoons GOYA(R) Lemon Juice
3 tablespoons tahini (sesame seed paste)
2 teaspoons GOYA(R) Minced Garlic
1 teaspoon GOYA(R) Ground Cumin
1/2 teaspoon GOYA(R) Paprika
1 teaspoon GOYA(R) Adobo All-Purpose Seasoning with Pepper
Olive Salsa:
3/4 cup GOYA(R) 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
1/2 teaspoon GOYA(R) Hot Sauce
GOYA(R) Extra Virgin Olive Oil (optional)
GOYA(R) Snack Crackers, for serving

Preparation

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.
In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
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.