Description
Two of my favorite appetizers are combined into one. Great served with my Flatbread Wedges.
Ingredients
- FOR THE SOUTHWESTERN HUMMUS:
- 2 cans (15 Oz. Size) Garbanzo Beans, Drained And Reserve Liquid
- 1-½ teaspoon Kosher Salt
- 2 teaspoons Minced Garlic (for 2 Teaspoons You’ll Need About 4 Cloves)
- ½ cups Tahani
- 1 whole Lemon, Juiced
- 1 whole Lime, Juiced
- 2 Tablespoons Liquid Reserved From The Can Of Garbanzo Beans
- ½ teaspoons Ground Cumin
- 1 whole Chipotle Chili In Adobo Sauce (from A Can), Diced
- 1 Tablespoon Adobo Sauce From The Can Of Chipotle Chilis
- ⅓ cups Cilantro, Rough Chopped
- 2 Tablespoons Olive Oil
- FOR THE CORN AND BLACK BEAN SALSA:
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 cup Fresh Or Frozen (thawed) Corn
- ¾ cups Green Onion, Chopped, Tops Included
- 1 whole Red Bell Pepper, Cored, Seeds Removed, Then Diced
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 clove Garlic, Minced
- ½ teaspoons Cumin
- ½ teaspoons Dried Oregano
- ½ teaspoons Kosher Salt
- ½ teaspoons Frank’s Hot Sauce
- 2 Tablespoons Minced Fresh Cilantro
Preparation
For the hummus:
Drain both of the cans of garbanzo beans reserving the liquid in a small bowl. Place the beans in the bowl of a food processor. Add the salt, garlic, tahini, lemon juice, lime juice, the 2 tablespoons of reserved liquid, cumin, the chipotle pepper, adobo sauce and the cilantro. Pulse several times to blend. Scrape the sides of the bowl and add the 2 tablespoons of olive oil. Continue processing until the hummus is smooth. If you need to you can add more of the reserved bean liquid or more olive oil if it is not creamy enough.
For the salsa:
Place the black beans, corn, green onion and red bell pepper in a medium size bowl. Stir and add the olive oil, red wine vinegar, garlic, cumin, oregano, salt, Frank’s Hot Sauce and cilantro. Gently mix.
Serve both with my Pita Wedges or your favorite chip or cracker.
