Have a bite of this Green Chili Humus with Salsa! It's perfect for you next game day party!
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Green Chili Hummus with Salsa

Enjoy this nice twist on the classic recipe, Green Chili Hummus with Salsa. You can serve it with chips or crackers, but the savory hummus combines perfectly with the fresh salsa served over the top!
Course Snack
Cuisine Mexican
Keyword Green Chili Hummus
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12
Calories 60kcal
Author Marly

Ingredients

  • 15 oz Canned Chickpeas , drained
  • 2 tablespoons Tahini , or almond butter
  • 2 tablespoons Nutritional Yeast Flakes
  • 2 teaspoons Garlic Powder
  • 4 oz Canned Green Chilis
  • 8 oz Fresh Cravings Salsa
  • ½ cup Fresh Spinach *

Instructions

  • Combine the chickpeas, tahini, nutritional yeast flakes, garlic powder, green chilis, and spinach in a food processor. Pulse for a few seconds until coarse and crumbly.
  • Place a colander over a bowl and pour the Fresh Cravings Salsa into the colander to strain the liquid. 
  • Use the liquid and one tablespoon at a time, add it to the food processor and pulse until you reach a desired, spreadable consistency (between 2 - 4 tablespoons should do it). 
  • Spoon the Green Chili Hummus into a serving dish and top with the strained Fresh Cravings Salsa. Be sure to keep any remaining salsa on hand for those who like to add additional salsa. Serve with tortilla chips or crackers.
  • Keep refrigerated until time to serve. When refrigerated, this dish will last 3 - 4 days in the fridge. It can made ahead and frozen for up to a month.

Notes

*I used a power greens mixture that includes baby spinach, baby kale, and baby swiss chard. Also, if you add too much "salsa juice" and the dip is too runny for your taste, add a tablespoon of ground flax seeds and let it sit for a minute. That should help firm things up.

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 3g | Fat: 2g | Sodium: 271mg | Potassium: 164mg | Fiber: 2g | Vitamin A: 4.5% | Vitamin C: 4.9% | Calcium: 2.6% | Iron: 4.9%