Image © Lyn Lomasi; All Rights Reserved
You've probably heard of hummus, but as far as I know, no one else has done what we have with it. I was thinking one day and wanted a different take on both hummus and salsa, minus some of the ingredients from both, such as tahini, which my stomach is definitely not in love with. Enter hummus salsa.
Ingredients:
Directions:
Throw everything in a blender on the puree setting until it's well mixed and the consistency of salsa. If your blender has a tough time with it, just add a tiny bit more water at a time until it blends. Serve with chips, just like you would with salsa. You can also use it to top your favorite Mexican cuisine.
Serves: 4
(For more yummy soy-free vegan recipes, get your copy of our ebook today!)
Ingredients:
- One can of chickpeas (garbanzo beans)
- 3 Roma tomatoes
- 1 cup water
- 1 bunch green onions
- 2 serrano peppers
- Organic garlic powder to taste
- Organic sea salt to taste
Directions:
Throw everything in a blender on the puree setting until it's well mixed and the consistency of salsa. If your blender has a tough time with it, just add a tiny bit more water at a time until it blends. Serve with chips, just like you would with salsa. You can also use it to top your favorite Mexican cuisine.
Serves: 4
(For more yummy soy-free vegan recipes, get your copy of our ebook today!)
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