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Serrano Hummus

  • 1 min read

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

Recipe Image

Yellowbird Serrano Condiment

PREPARATION

20 MINUTES / 6 SERVING

  1. 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.
  2. 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.
  3. Place each ball between two wax paper sheets and press into small disks using a tortilla press.
  4. 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.
  5. Remove pre-made hummus from fridge and garnish with olive oil, Yellowbird Serrano Condiment, chopped cilantro, and chopped serranos. Enjoy!
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