SERRANO HUMMUS
VEGAN | GLUTEN-FREE
INGREDIENTS
FOR THE HUMMUS
1 Can Chick Peas, No Added Salt
1/4 C. Tahini
Pinch of Salt
1 Small Lemon, Juiced
2 Tbsp. Olive Oil
Fresh Cilantro, For Garnish
Green Serrano, Chopped For Garnish
1/4 C. Serrano Condiment
FOR THE CORN TORTILLAS
1 C. Masa
3/4 C. Water
1/4 Tsp. Black Pepper, Fresh Ground
Pinch of Salt
Yellowbird Serrano Condiment
PREPARATION
20 MINUTES / 6 SERVING
- In a blender, add chick peas, Yellowbird Serrano Condiment, tahini, salt, lemon juice, and olive oil and blend until smooth. Pour into serving dish, cover and refrigerate while making tortillas.
- For tortillas, in a large mixing bowl, add Maseca corn flour, water, pepper, and salt. Mix until incorporated. Divide and roll masa into 8 equal-sized balls.
- Place each ball between two wax paper sheets and press into small disks using a tortilla press.
- Pre-heat a skillet and cook tortillas on each side for about a minute or until the tortilla puffs up. Set on a cooling rack, or keep warm in a tortilla warmer.
- Remove pre-made hummus from fridge and garnish with olive oil, Yellowbird Serrano Condiment, chopped cilantro, and chopped serranos. Enjoy!