Salsa and tehinna-free hummus
search

Salsa and tehinna-free hummus

This week’s entries are courtesy of my friend, Dr. Fred Harris. I was at a mutual friend’s home for a “supper of leftovers” for a committee meeting for my shul, the JCC of Paramus. I have to say that this is much more fun (and delicious) than sitting in the synagogue staring at the four walls and I highly suggest this as an alternate meeting idea. Anyway, the leftovers included the salsa and hummus. What’s interesting about the hummus recipe is that it is tahini-free (this is really important for those with allergies). Since I was hosting a small barbecue in the next few days, I bought the ingredients and had my son Michael make the salsa. My husband is not allowed to have spices, so we eliminated the chili powder and red pepper. I bought a red pepper but in the future will use a yellow one, as it just made the recipe too red with the tomatoes. We also did not add the salt and sugar. The recipe came out fine modified – but you know your customers and will know how to prepare. One friend even suggested buying the diced tomatoes without salt. I will try that next time.

Enjoy!

Salsa

(All measurements are approximate … any can be adjusted to taste)

Tomatoes, diced 28oz. can, drained
1 medium red or yellow pepper, diced
1/2 cup scallions or red onions chopped
2 large cloves garlic, minced
1/2 cup corn, fresh or frozen
3 tablespoons ketchup
1 tablespoon wine vinegar
Lemon juice from ½ lemon or 1 tablespoon from a bottle
1/2 teaspoon chili powder
1/4 teaspoon red pepper (cayenne)
*To be added later:
1/4 teaspoon salt
1 tablespoon sugar

Directions:

Drain tomatoes in colander

Add all other ingredients to tomatoes (except salt and sugar)

Thoroughly mix all ingredients

*Add salt and sugar according to taste, only if necessary, after other ingredients are mixed

Hummus (Tahini-Free)

1 15-ounce can chickpeas
1 clove garlic, sliced (can use more)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon vinegar
3 tablespoons liquid from chickpeas
1 1/2 teaspoon chili powder
Salt and pepper to taste
Parsley for garnish

Directions:

Drain chickpeas, reserving the liquid

Put all ingredients in food processor

Blend on continuous setting until smooth

Add additional chickpea liquid (if necessary) if too gritty

Add additional lemon juice or vinegar to taste

Add optional herbs if desired

Garnish with dried parsley, scallions and or paprika

Additional optional ingredients:

Basil, chopped
Cayenne pepper
Parsley, chopped
Sun dried tomato, finely diced
Scallions

read more:
comments