I adapted this recipe from the blog Peas and Thank You using Sarah’s recipe for nacho mmmm sauce. It’s quick and easy to make and can be frozen to save for a later date!
SALSA HUMMUS
- ¼ cup raw almonds
- 1 ¼ cups salsa (I use mild)
- ¼ cup water (more if deisred)
- 1 can chick peas (garbanzo beans), drained and rinsed
- 2+ tablespoons lemon juice (juice from about 1 lemon)
- 2 teaspoons chilli powder
- 1 ½ teaspoons cumin
- 2 teaspoons minced garlic
- ¼ teaspoon salt
1. Place raw almonds in blender and blend until they are finely chopped
2. Place all other ingredients on top of the almonds and blend until smooth. Add more water if hummus is too thick. Add more spices to taste
3. Refrigerate until ready to serve. Great for dipping tortillas chips, pretzels and veggies or as a taco or quesadillas topping.
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