Recipe: Tinga Hummus
Hummus is an easy-to-make, crowd-pleasing snack we all know and love. When you add this Tinga twist to it, it becomes creamy, flavorful, and the perfect dip for your next carne asada, or for fall football games.
You’ll likely have all the ingredients you need on-hand, with the exception of Tahini sauce. You can find it at most grocery stores in the condiments aisle (it’s not refrigerated until opened), or in the international foods aisle.
A big benefit of this recipe is that you can throw all your ingredients into a blender or food processor, cutting down on the dishes and effort required.
What to serve it with:
This tinga hummus goes well with pita bread or chips, carrots, celery, and even on a sandwich. Or, try making it with a hearty, plant-based falafel.
1 15 oz can chickpeas
2 whole red bell peppers, roasted
1 garlic clove
1 packet Todo Verde Tinga seasoning
2 tbsp olive oil
2 tbsp tahini sauce
Juice of 1 lemon
- Rinse chickpeas and peel skin off. Set aside. Save a tbsp of whole chickpeas for garnish.
- Preheat the oven to 400’F. Wash the red bell peppers and cut into large pieces. Place on a baking sheet and bake for 20-25 minutes. Place in a container to cool down. Once cooled, peel the charred skin off the red bell peppers. Save 1 piece to chop and use for garnish.
- In a blender or food processor add all the ingredients. Blend until smooth and creamy. If you find the consistency too thick, add 2 ice cubes and blend together.
- Add hummus to a plate and smooth out with a spoon. Add the reserved chickpeas and chopped red bell peppers to the center. Enjoy!
Be sure to tag us in your hostess-with-the-mostest tinga hummus photos on Instagram.
Recipe by @aylingood