Sunday, October 6, 2013

Sofrito Hummus ...or...Green Pepper-Cilantro Hummus

Some of the best hummus I have ever had.  Latin America meets the Mediterranean today in this creamy, tasty dip!

You can make this recipe two ways.  Either make your sofrito separate or combine all ingredients to both the sofrito and hummus and blend all together right away.  What is the difference you ask?  Well, if you make it separate, you can enjoy the sofrito salsa with tortilla chips or in other Mexican dishes.
Better yet, what the heck is sofrito?  It is a Caribbean or Latin American sauce or salsa that is bursting with cilantro and garlic.  The recipe I use is a blend of green peppers, tomato, tons of cilantro, parsley, onion, garlic, coriander, evoo and Adobo seasoning.

The second I tasted just the salsa, I knew immediately that I HAD to make this with hummus.  It reminded me of a crazy concoction that I came up with at a Turkish restaurant I worked at all through college.  One of those recipes that you come up with because you are sick of the typical things that they have for you.  And, shoot!  That's when the best recipes come about!

Sofrito Hummus

1 can garbanzo beans (rinsed/drained)
3 tbsp tahini
1 lemon juiced
2 tbsp evoo
1 clove roasted garlic or garlic chopped
1 small green bell pepper (seeded)
1 small tomato
1 bunch cilantro
1/2 small onion
1/2 bunch parsley

Literally throw into food processor and blend until smooth.  If you wish the hummus to be creamier or smoother, add in more evoo or tahini.  Season to taste and enjoy!!!!!


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